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Spicy Indian Cabbage

submitted by sarahjane on Oct-27-04
average rating: 3.0 (from 1 votes)
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

Another one to win over those cabbage skeptics.

Adapted from Seductions of Rice by Canada's own Jeffrey Alford and Naomi Duguid.

1 lb green cabbage, shredded
2 tbsp mustard oil (available at Indian grocers)
2 small dried red chilies
1/2 tsp cumin seed
1 bay leaf
2 cloves
1 inch cinnamon stick, broken into several pieces
2 green cardamom pods, smashed
1 cup thinly sliced onion
1 large tomato, coarsely chopped
1 tsp salt
1 tsp sugar
3/4 tsp turmeric
2 tbsp ginger, minced
1/2 cup water

Heat oil in large pot over medium-high.  When oil is hot, add chiles, cumin, bay leaf, cloves, cinnamon stick and cardamom. Stir briefly and cook for 30 seconds to 1 minute, and then add onion. Cook over medium heat, stirring occasionally, for 5 minutes.

Stir in tomato, salt and sugar.  Cook for 1 minute, then add cabbage, turmeric and ginger.  Stir and turn to coat cabbage, cook for 1 minute. Add water, bring to boil and cook, partially cover and cook for about 20 minutes, stirring occasionally.  The cabbage should be tender and the flavours blended.  Remove lid and cook another 5 minutes to reduce liquid.  Serve.

steveandsarah, Nov-24-04 18:51:22:
Good with a squeeze of lemon on top, and some mango chutney on the side. After we'd added the tomato, we realized that you forgot to mention when to add the onions. We threw them in then, and it worked out fine, but I would guess they're supposed to go in before the tomatoes so they can brown more easily; is that right?
sarahjane, Dec-24-04 15:17:06:
I've revisited the recipe and put in where the onion should be added. So it should be easier to follow now.

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