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Simple – but hot: Cabbage Curry, heated-up with «Maille-Masala».

White Cabbage Curry

With Potatoes, Tomatoes and «Maille-Masala»

A simple recipe for a hearty vegetarian stew which brings out well the seasoning power of Maille-Masala (the spice mix for «Mission Kaki»). We describe here only a kind of basic recipe. We have tried out different variations and additions – one with bacon did particularly please us.

Ingredients (for 2 persons)

400 g white cabbage

400 g potatoes, a firm cooking kind

2 tablespoons rapeseed oil

1 onion, finely chopped

1 piece ginger of about 20 g, peeled and finely chopped

1 to 2 teaspoons salt

3 teaspoons Maille-Masala

3 to 4 tomatoes, finely chopped

poss. some yogurt


  1. Cut the cabbage into quarters and then into thin strips. Peel the potatoes and cut into smaller pieces.
  2. Heat the oil in a frying pan, sauté onion and ginger until the onion is glassy.
  3. Add cabbage, potatoes and salt, fry, turning frequently for 5 minutes at medium heat until the cabbage shows first signs of fatigue.
  4. Sprinkle over the «Maille-Masala» and stir in the tomatoes. Mix well, put a lid on and cook at a fairly low temperature for 45 minutes, stirring occasionally. If the cabbage seems to dry or starts to adhere, add a few tablespoons of water.
  5. This cabbage-curry goes well with a spoonful of yogurt on it. The yogurt of course can be seasoned as desired – with a touch of fresh ginger, roasted cumin…
An attempt (on January 30, 2011) with Savoy cabbage brought out an interesting taste – but in color and structure, the white cabbage made a better figure.

More about the travel adventure of Secret Agent Hektor Maille:

In India, Hektor Maille gathers the ingredients that make up a special spice mixture in which his entire «mission» is represented – each ingredient in this «Maille-Masala» brings to mind one particular scene from each of the 20 episodes. Maille-Masala can be part of many different recipes - for example:

First Publication: 24-4-2011

Modifications: 21-6-2011, 16-11-2011, 19-12-2011