10-Minute Indian Cabbage
1 tablespoon vegetable or peanut oil, butter, or ghee
1 teaspoon minced or grated fresh ginger, optional
1 tablespoon black mustard seeds
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon crushed red chile, or to taste
2 tablespoons unsweetened shredded coconut, preferably toasted, optional
1/2 head cabbage, core cut out, sliced into ribbons
1/2 to 1 teaspoon salt, to taste
Squirt of lemon juice, optional
Heat the oil or butter in a large skillet. When it is hot, add the ginger and mustard seeds and saute about 30 to 60 seconds, until the mustard seeds start to make popping sounds. Add the remaining spices and coconut and saute another 30 seconds.
Add the cabbage, salt, and a tablespoon or two of water. Saute until the cabbage is coated in the spice mixture, then put a lid on the pan, reduce the heat, and let the cabbage steam for a few minutes, stirring occasionally, until it’s tender-crisp to your taste. Adjust seasonings as needed, stir in lemon juice if using, and serve.
Follow Unfussy Epicure on Facebook!