Recipe of the Week


Exotic Cabbage

Cabbage

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:

  • Prep 25 m Cook 15 m Ready In 40 m
  • 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.