What to do with that cabbage?
When picking up my produce from Sweeter Song this week, a fellow shareholder wondered what ELSE to do with green cabbage. Thought I'd post this simple recipe that I've enjoyed from Madhur Jaffrey's Quick and Easy Indian Cooking. Delicious!
Stir-Fried Green Cabbage with Fennel Seeds
(Bhuni bandh gobi)
1 1/2 pounds green cabbage (half a large head)
1/4 cup vegetable oil
3/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon sesame seeds
1 medium-large onion, peeled an cut, lengthwise into fine half rings
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1/2 teaspoon garam masala
Remove the coarse outer leaves of the cabbage. Quarter the cabbage, lengthwise, and then core the sections. Cut each section, lengthwise, into very fine, long shreds. A bread knife is ideal for this. (Or a food processor.)
Put the oil in a wide, preferably nonstick pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage too has browned somewhat. Now put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Add the lemon juice and garam masala. Stir to mix.
Serves 4.
Comments
Thursday, Oct. 04, 2007
Ann
This is always a hit at our house too.
Sunday, Oct. 07, 2007
Lula
My favorite thing to make with a head of cabbage is a big pot of borscht. It's healthy, tastes great and is really filling. My friend made this for the first time on valentines day. She got her three girls under the age of 8 to eat it by calling it red valentines soup. I thought that was kind of clever.
Russian Borscht
6 to 7 beets, grated or chopped
1 large onion, grated or chopped
4 or 5 carrots, grated or chopped
1 head cabbage, grated or chopped
5 or 6 beef bouillon cubes
6 to 8 cups of water
1 cup white wine
Sour cream
Combine all ingredients (except sour cream) and simmer a few hours. Serve hot with sour cream and dark rye bread and butter.
I didn't use the wine and it was yummy without it. I might try adding a potato to the soup next time I make, just for fun. Also, it's ready far sooner than a few hours. I think I let the whole thing cook maybe 30 minutes max and it was perfect.