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Indian (sort of) Cabbage

Cabbage was on sale...but what to do with it? Edward, from Sur La Table, suggested Indian Styled Cabbage.

1 small cabbage, thinly sliced
1-2 tomatoes, cut into big chunks
1/2 inch of ginger, minced
1/2 jalapeno, seeds removed, minced
2 t cumin seeds
a pinch of cayenne
salt & pepper to taste
1 T ghee, or butter, or canola oil
Optional: yogurt, cilantro


1) heat the oil/ghee/butter in a pan and fry the cumin seeds just until fragrant

2) add ginger and jalapeno and cook for several minutes

3) add cabbage and saute until the desired tenderness (anywhere from 5 to 30 minutes) [if necessary, add a bit of water, cover, and let cook further to soften]

4) season with salt and pepper as necessary, add a pinch of cayenne, tomatoes, and cook for a few more minutes

I served the cabbage with cilantro and Greek yogurt (to cut on the heat).

Thoughts: I had higher hopes for this dish. It wasn't bad, but it wasn't amazing. Anna suggested I add a splash of lemon juice, which did help.

So this was not technically "scrumptious," but I was already using one of Jenny's bowls, so decided why not use her plate too?


Anonymous said...

love the ceramics! Interesting & well tried; I love cabbage but have a hard time getting the rest of the family to eat it. Gordon Ramsay's restaurant in Versailles cooks sublime cabbage, really buttery but, no matter how hard I try, I've never quite managed to reproduce the same...perhaps he'll come over for a private audience!!!!!