Next: tomato salsa
Back to main
spicy indian cabbage with carrots
For me getting enough leafy green vegetables is the hardest part of having a balanced diet. (For pregnancy and breastfeeding two servings a day are recommended.) This is one of my most frequently cooked recipes (as the stained cookbook page will attest), jazzing up plain-jane cabbage into a spicy treat that goes as well with pork chops or steak as it does with our favorite Indian meals.
It also cooks up pretty quickly and so is good for that last minute addition when Dom’s handling the grilling and I’ve been tied up feeding the baby. Last night we served it with grilled pork chops with indian spice rub, a stunning combination. The recipe makes quite a bit, but it’s just as good reheated the next day.
From one of my favorite cookbooks, Madhur Jaffrey’s Indian Cooking
Ingredients:
3/4 pound cabbage (about 1/4 of a medium green head)
3/4 pound carrots
1/2-1 fresh, hot green chilli
4 tbs vegetable oil
1 tbs whole black mustard seeds
1 whole, hot dried red chilli
about 1 1/4 tsp salt
1/2 tsp sugar
4 heaped tbs chopped fresh green cilantro (aka coriander)
1 tbs lemon juice
Core the cabbage and cut into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chilli into thin, long strips.
Heat the oil in a wide, casserole-type pot on medium-high. When hot, put in mustard seeds. When they begin to pop drop in the red chilli. Stir once. The chilli should turn dark red in seconds.
Now put in the cabbage, carrots and green chilli. Turn the heat to medium and stir the vegetables for half a minute.
Add the salt, sugar and cilantro. Stir and cook for another 5 minutes or until vegetables are just done and retain some crispness.
Add the lemon juice and stir to mix.
(Remove the red chilli before serving.)
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.