Indian Cabbage with peppers and peas

Posted on September 3, 2011

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This is a slight variation of a recipe I found in the very fun cookbook American Masala.  This delightful cookbook has many traditional Indian recipes plus fusion recipes that combine Indian with other traditions.

Finding this recipe corresponded with my neighbor growing gargantuan heads of cabbage and needing somewhere for these mutant heads to to go.

I gladly volunteered for half a cabbage, which equaled about 4 heads you would find in the grocery store.  And not only was this cabbage huge, it was sweet and mild.  It was also excellent in coleslaw.

But I digress.

Here is a lovely, quick side dish to serve with any meat, bean, or dairy based Indian dish.  I thought it was delicious and my family gobbled it up, leaving approximately 1/2 c. for us to fight over the next day.

Here goes:

3 T. canola oil

1 1/2 tsp cumin seeds

1 tsp. turmeric

pinch of cayenne pepper, or to taste

1 head of cabbage (or about 1/4 head of MONSTER cabbage), cored, sliced thinly, then chopped

2 any color peppers, chopped

1 c. frozen petite peas

1 tsp. salt

Heat oil in a very large skillet or wok.  Add the spices and stir until fragrant, a minute or two.  Then add half the cabbage. Stir for about five minutes until starting to wilt.  Then add everything else, cooking for about 20-30 minutes until the cabbage becomes caramelized.  It should start to brown a bit.  Once it has the texture you want and the volume has decreased significantly, then it is ready to serve.  Add salt, taste, and add more if you like.  The recipe calls for more salt, but I think recipes from this book tend to be over salted.

Serve right up and watch your family eat their vegetables!  Happily!  I love it when that happens.

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