Spicy Braised Cabbage

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

This recipe was given to me by a chef working at a guesthouse in Punjab, India. I like to eat this dish when I need a break from rich, heavy foods.

Serves 4

Ingredients

1 head of red or green cabbage, (about 2 pounds) cut into 1-inch chunks
2 tablespoons minced ginger
4 cloves garlic, minced
1 teaspoon cumin seeds
2 green chilies, seeds removed and minced
1 teaspoon turmeric
1 can crushed tomatoes or a pound of fresh tomatoes chopped, with liquid
1 bay leaf
2 tablespoons canola oil
1/2 teaspoon salt to taste

Directions

In a small skillet, heat the oil over medium heat and add the ginger, garlic, cumin seeds, and chilies. Cook for 30 seconds until the mixture becomes fragrant but does not brown.

Add turmeric, tomatoes, bay leafe, cabbage, and salt. Add a little water if the liquid does not completely cover the cabbage. Bring to a boil, immediately lower heat and simmer for 25-30 minutes until the cabbage is tender. Serve immediately.

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Make It A Meal

Serve with Lemon Pepper Shrimp, Indian Fried Rice.

Wine Pairing

Sancerre, Sauvignon Blanc