Cabbage shaak grilled cheese, I know you are thinking WHAT?!?! But trust me. My mil has been making these for years and when I got married, I thought this was crazy. Until I tried it, that is. It is such an easy and versatile dish. A great recipe to get your kids to eat more veggies & shaaks! I’m giving you the recipe for cabbage shaak as well, so make extra!! You can have dinner and lunch covered for the next day. It makes your day a lot easier.
I like to lather my bread slices in swad green & tamarind & dates chutneys. OMG you guys, the tamarind chutney is AMAZING. I swear it tastes like mom made it. It’s sweet, tangy, and has just the right amount of spice. It just became one of my favorite products to buy at Patel Brothers! I also like to serve grilled cheese with a bowl of this chutney, because you gotta have something to dip your grilled cheese in. Also it’s versatile and you can use it in a lot of things. I also used amul cheese in this and it was glorious!
I know the pandemic has thrown off everyones norm. The kids are home while everyone is working from home, providing meals for everyone every 10 mins is hard. So I hope this will save ya some time and hassle! If you make this recipe please be sure to share with me @zheelicious, I can’t wait to see your creation!!
Stay happy, stay hungry!
If you like this recipe you might also like Bombay Grilled Cheese Sandwich,Bombay Sandwich,Chickpea Curry Salad Sandwich.
| Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Makes: 4 servings |
Ingredients:
- 3-3 ½ cups cabbage, shredded
- 1 potato, sliced or chopped
- 1 tbsp oil
- ¼ tsp asafetida (hing)
- 1 tsp cumin seeds (jeeru)
- ½ tsp mustard seeds (rai)
- 3 green thai chilis, chopped
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp cumin coriander powder (dhana jeeru)
- ½ tsp garlic powder (optional)
- Salt to taste
- Cilantro, chopped (optional)
Grilled Cheese
- 8 slices of bread, I used sourdough
- 8 slices of Amul cheese
- Cabbage shaak
- Swad green chutney
- Swad tamarind chutney
- Mayonnaise (optional)
- Chat masala (optional)
Directions:
- mIn pan heat oil, once the oil is hot add cumin seeds & mustard seeds.
Once they start to splutter add asafetida.
- Add the green chilies, followed by the potatoes. Add turmeric powder and cover the pan with a lid.
The potatoes will cook from the steam. Make sure to stir every couple of minutes. Cook the potatoes until they are fork tender (5-6 minutes).
- Once the potatoes are fork tender add in the shredded cabbage, keep mixing.
Cover with lid and cook for 3-4 minutes.
- Once the cabbage has softened add salt, red chili powder, cumin coriander powder, and garlic powder.
Cook for another minute or two.
- Turn off the stove and garnish with chopped cilantro.
Enjoy with hot rotis or turn it into a grilled cheese!
- For grilled cheese: Take two slices of bread and spread green chutney on 1 slice and tamarind chutney on the other slice.
- Put cheese slices on both sides and cabbage shaak in the middle. .
You can drizzle more chutney on top of the shaak if you wish
- Close the bread and spread a thin layer of mayo on top that will help the sandwich to crisp really well.
If you don’t want to use mayo, use butter or ghee.
- On a hot pan put the mayo side down and grill, spread mayo on the topside.
Flip & grill until both sides are toasted and cheese has melted completely.
- Sprinkle some chaat masala, and enjoy!!!
Notes:
- You can use a Panini press or sandwich maker to make the grilled cheese.
- Use butter instead of mayo if you wish.
- If you can’t find Amul cheese use white American cheese.
- Any sliced bread you have on hand will work for this.
- Here is the link to exact tamarind & date chutney I used.
- Here is the link for the green chutney I used.
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This post is sponsored by Patel Brothers.