I’m way behind on blogging. If you read this regularly, you have noticed.
Let’s rewind to two trips to the grocery store back. We’re going back to mid-June here, I bought a head of cabbage because I always keep a head of cabbage on hand. They seem to stay reasonably fresh for about two weeks which happens to be roughly how long it takes for us to eat one.
Within three days of buying new cabbage, our CSA gave me yet another head of cabbage. That was going to be a challenge. Luckily, I came across Food alla Puttanesca‘s Indian-Style Cabbage blog entry. What a relief. I began to feel like I had a plan for all of my leafy greens.
I felt so much excitement to try this out…and then disappointment. We were not huge fans of Indian-Style Cabbage as a stand alone. It was very spicy (ok, I will admit, I was a little bit heavy handed with the cayenne pepper) and I could not figure out what to serve it with. I was somewhat discouraged.
The next day, knowing that we were on a mission to eat a lot of cabbage in the next two weeks, Chris took out the leftovers of this spicy cabbage dish and began to add it to a sandwich.
He had spread two slices of bread with mayonnaise and spicy brown mustard, then he added a thick base of Indian-Style Cabbage on one slice of bread. He topped the cabbage with a generous helping of ham and some cheese.
Indian-Style Cabbage had been reborn! This creation was so good! After the cabbage sandwiches, I am hoping that our CSA gives us cabbage more often!
- 1/2 head green cabbage, cored and sliced thin
- 1 tablespoon yogurt butter
- 1 tablespoon black mustard seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 clove elephant garlic, minced
- Heat a large skillet over a medium-high flame.
- Add the yogurt butter, wait a few seconds, and immediately add the mustard seeds.
- When they start to pop, add the other spices and any optional ingredients and saute for 10 more seconds.
- Move quickly here so you infuse the flavor in the oil but don’t burn them.
- Add the cabbage and salt, and saute until the cabbage becomes tender and sweet.
- Taste and adjust seasoning.
Servings ~ 4
Calories ~ 67, Fat ~ 3 g, Carbohydrates ~ 10 g, Protein ~ 3 g