Cabbage with Indian Spices
Wondering what to do with all that cabbage? You don’t need to overdose on cole slaw. Try this perfect cooler weather recipe…
Adapted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher).
3 Tbs extra virgin olive or coconut oil
2 cups minced onion (about 4 medium onions)
1 1/2 tsp minced ginger
1 green hot chile pepper, cut in half lengthwise (can be omitted)
1 pound cabbage (about 1 small head red or green, or both), shredded
1 tsp ground coriander
1/4 tsp cayenne pepper
3 Tbs water
1 large fresh tomato, peeled, chopped (about 1 1/2 cups)
1/2 tsp salt
- Heat the oil in a large skillet over medium-high heat. Add the onions, ginger, and chile pepper; sauté, stirring often, until the onion is browned, 15 to 20 minutes.
- Stir in the cabbage. Add the coriander, cayenne, and turmeric and mix well. Add the water, reduce the heat to a simmer, cover, and cook for 10 minutes.
- Add the tomato and salt; stir to combine. Cover and cook until tender, 5 to 10 minutes. Remove the hot chile pepper before serving. Serves 4.