Tuesday, 10 March 2009

Indian Style Cabbage

When we lived in Cambridge we would often go out to Modern India. This is a rather good little buffet restaurant (although they do have a menu and do take out) which has set up in an old Country Style Donut shop that didn't cut the mustard - their loss is Cambridge's gain. The decor is a bit basic but the food is really nice.

A while back this winter they had a sautéed cabbage dish, and also rutabaga in a spicy tomato based sauce. I thought they were very good, but they didn't stay on offer for some reason. I decided I would try to recreate them, or at least something similar. This is what I came up with for the cabbage, and although it wasn't really all that similar I enjoyed it a lot. Rutabaga tomorrow.

2 to 4 servings
30 minutes - 30 minutes prep time

Indian Style Cabbage
4 cups chopped cabbage

1 clove of garlic
1 teaspoon finely grated fresh ginger
1/4 teaspoon crushed black peppercorns
1/2 teaspoon salt
1 teaspoon mild curry powder
1 tablespoon vegetable oil
1 teaspoon mustard seeds
2 to 3 dried red chiles
1/2 teaspoon cumin seed
1/3 cup water
2 tablespoons lemon juice

Chop the cabbage and set it aside. Peel and grate or finely mince the garlic. Grate the ginger. Put them in a small bowl with the pepper, salt and curry powder, and set that aside.

Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, chiles and cumin seed when it is hot and cook, stirring, until the mustard seeds pop. Add the cabbage at once, and stir well. Reduce the heat to medium. Add half the water, and stir well again.

When the water is mostly evaporated, add the ginger, garlic etc. Stir well. When it is well blended in and has cooked for a minute or two, add the remaining water and the lemon juice. Continue cooking the cabbage until the second batch of liquid has evaporated or been absorbed, and the cabbage is done to your liking.

Last year at this time I made Lamb Chops with Roasted Tomatoes & Shallots, and Chocolate Pudding.


Tresa Augustine said...
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ellerose said...

great way to take humble cabbage to the next level! i stirred in a little honey right before serving - the hint of sweetness was just what it needed to bring out the flavour of the cabbage.