Exotic Indian Cabbage
SUBMITTED BY: Kasimira C. Verdi
"Complex, intriguing dish. You can get the spices at an Indian shop.
Also good with other vegetables."
Original recipe yield:
4 servings
PREP TIME 25 MinCOOK TIME 15 MinREADY IN 40 Min
INGREDIENTS
2 tablespoons canola oil
1 teaspoon chopped fresh ginger
1 serrano pepper, finely chopped
1 teaspoon caraway seed
1 teaspoon cumin seed
1 teaspoon crushed fennel seed
1 teaspoon black mustard seed
1 teaspoon fenugreek seeds
1 teaspoon ground dried turmeric
1/4 teaspoon asafoetida powder
5 cardamom pods
1/2 medium head cabbage, sliced into strips
1 teaspoon salt
1/4 cup water, or as needed
juice from one lime
1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas,
drained
DIRECTIONS
Heat the oil in a large pot over medium-high heat. Sautee the ginger and
serrano pepper for about one minute until soft. Season with caraway,
cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until
fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage.
Season with salt and mix well.
Pour in the water and lime juice, bring to a simmer, and cook, covered
for 5 minutes. Pour the beans over the cabbage, cover, and cook an
additional 2 minutes to reheat. Remove the lid and simmer until the
liquid is absorbed, about 1 to 2 minutes.
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