This was not my planned side dish for our Chicken Curry, but I am happy to report that it was an excellent alternative.
Originally, I thought that we would have cauliflower with our curry, but no dice. Cabbage it is.
Cabbage may be better anyway, although I never would have guessed that growing up. My family didn’t eat much cabbage. It is one of those vegetables that must be prepared correctly for it to really knock your socks off.
Cauliflower is kind of the same way in that it needs to be prepared well for me to get excited about it. Perhaps I should get my act together and try the Indian Spiced Cauliflower sooner rather than later.
Chris, do you believe that I like the Indian cookbook that you so kindly brought home for me now? I hope so, because I’m obviously going to be trying to buy an African cookbook.
I wonder if finding the ingredients to cook things from an African cookbook will be as difficult as using my Peruvian one? I am leaning towards as, if not more difficult.
Although we live in a small town, we are really lucky to have two fantastic Asian ethnic grocery stores, a Japanese one and a pan-Asian store. I have had pretty good luck with them having most Asian ingredients that I am looking for, but the Peruvian ingredients are either not available here or I am running into many lost in translation situations with the book. Bone-in guinea pig anyone?
Speaking of our Asian grocery stores, I made another attempt at Char Sui Baos recently, but they weren’t quite right. I need to get some five spice powder. I am fairly sure that I can get it here, I just haven’t made my way to the correct store yet. Until then…let’s talk cabbage.
Adapted from 50 Great Curries of India by Camellia Panjabi.
- 1/2 lb cabbage, shredded
- 2 medium onion, finely chopped
- 1 tsp fresh ginger, minced
- 1/2 green chili, finely chopped, seeds removed
- 1 medium tomato, chopped
- olive oil spray
- 1/16 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp chili powder
- Saute onion, ginger, and chili pepper in a heavy skillet with olive oil spray for 20-25 mintues or until the onion begins to turn brown.
- Add cabbage and remaining spices, combining well, then cook for an additional 10 mintues.
- Next combine tomatoes with the cabbage mixture and continue cooking until the tomatoes have softened.
Servings ~ 4
Calories ~ 44, Fat ~ 1 g, Carbohydrates ~ 8 g, Protein ~ 2 g