Cabbage Foogath


The literal translation of Foogath is Refogado which means Braising. Braising is a process in which you fry (food) lightly and then cook it slowly in a closed pot / utensil by adding liquid or in its own moisture / juices. In this recipe I am going to keep it simple and use an age old method of cooking this. In the optional category you will find other ingredients that can be used. I assure you the end result is delicious.


700gms of cabbage (washed and shredded)

2 medium onion chopped

3-4 chilies finely chopped

3-4 tablespoon freshly grated coconut

3 tablespoon coconut oil

½ to ¾ teaspoon sugar

Water as required

Salt to taste.


Optional Ingredients:

¾ teaspoon mustard seed

12 -14 curry leaves

¼ teaspoon turmeric powder

*** If you are using the above ingredients then after adding the oil add the mustard seeds and let it sputter then add the curry leaves followed by onion.

*** Turmeric to be added just before adding the cabbage.


1. Select a pot or kadai which has a tight lid with a slight depth to hold water on top.

2. Add coconut oil followed by onions and chilies now sauté the onions till they are translucent.



3. Set the gas of very low flame.

4. Now add half the quantity of cabbage and stir.


5. Then add the remaining cabbage and cover the utensil.



6. Add about 4 tablespoons of water on the cover/lid and on slow flame cook the vegetable for about 6 – 7 minutes. By now the water on top is almost dry.


7. Open the pot / kadai and add coconut, sugar and salt to taste and stir well.



8. Cover and add 1½ tablespoon of water on top and let it cook.


9. Cook for about 3 minutes by then the water has nearly evaporated.


10. Switch off the gas and your Goan Cabbage Foogath is ready.


11. Cabbage should be crunchy and not soggy or dry.

Goan Cabbage

*** The vegetable is cooked in its own liquid and the trapped steam helps in the cooking process to get a crunchy Steamed Cabbage.

*** The water on the lid won’t allow the vegetable to go dry.

***During the whole process water should be on the cover / lid. If you keep cooking even after the water is evaporated you will get dry or burnt vegetable so be careful.

Enjoy life, it’s delicious.


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