Yellow Indian Cabbage with a twist
servings = 4-6; difficulty=easy
* adapted from 5 spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices, R. Kahate
Ingredients:
• 4-6 T. olive oil
• 1 medium-sized onion, chopped
• 4 cloves garlic minced
• 1/2 medium-sized Savoy or green cabbage, finely sliced
• 1 tsp. salt
• 1/2 - 1 tsp. black mustard seeds
• 1/2 - 1 tsp. ground turmeric
• 1/2 tsp. Cayenne pepper (*optional)
• 1/2 cup green peas
• 1/4 cup chopped fresh radishes
1. Heat the oil over high heat in a frying pan; once the oil is good and hot (smoking actually), add the mustard seeds and cover with a lid. This is to allow the seeds to pop. Once they have stop popping, add the garlic and turmeric and lower the heat to medium heat. Stirring frequently, cook for a minute or so.
2. Add the cabbage, salt and cayenne, stirring well to ensure the cabbage is coated with oil and spices. Cover and cook until the cabbage is tender-crisp. At this point, I added some uncooked frozen peas and radishes (this is my twist!) and continued to cook until the cabbage was nice and soft. Serve hot.
* adapted from 5 spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices, R. Kahate
Ingredients:
• 4-6 T. olive oil
• 1 medium-sized onion, chopped
• 4 cloves garlic minced
• 1/2 medium-sized Savoy or green cabbage, finely sliced
• 1 tsp. salt
• 1/2 - 1 tsp. black mustard seeds
• 1/2 - 1 tsp. ground turmeric
• 1/2 tsp. Cayenne pepper (*optional)
• 1/2 cup green peas
• 1/4 cup chopped fresh radishes
1. Heat the oil over high heat in a frying pan; once the oil is good and hot (smoking actually), add the mustard seeds and cover with a lid. This is to allow the seeds to pop. Once they have stop popping, add the garlic and turmeric and lower the heat to medium heat. Stirring frequently, cook for a minute or so.
2. Add the cabbage, salt and cayenne, stirring well to ensure the cabbage is coated with oil and spices. Cover and cook until the cabbage is tender-crisp. At this point, I added some uncooked frozen peas and radishes (this is my twist!) and continued to cook until the cabbage was nice and soft. Serve hot.
