This is one my husbands favorite vegetable. Basically if I make cauliflower and cabbage everyday- he would be happy. I love cauliflower as well but cabbage.. not so much. It is not that I don’t like cabbage, I just don’t seek it out. If someone cooks it for me, I will eat it but I don’t think of making it.
So, while we were food shopping together, he reminded me of how I have not made cabbage in a long time. We bought some cabbage and I decided to come up with this recipe. It is not an original- you will find such a preparation in South Indian restaurants.
It starts with a mixture of some delicious spices- cumin, coriander, mustard and fennel seeds. I roasted and ground them up. This mixture gives the dish a fantastic flavor along with the curry leaves and shredded coconut. Any vegetable with all that flavor will come out delicious…
Try this preparation next time you have cabbage in your fridge…
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons mustard seeds
- 1 teaspoons fennel seeds
Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.
- 2 tablespoons extra light olive oil
- 2 medium shallots, chopped
- 2 inch fresh ginger, grated
- 4 to 5 curry leaves
- ½ cup grated frozen coconut
- 4 cups shredded cabbage
- ½ cup cilantro, chopped
Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.