Cabbage with Indian Spices - Recipe
Here is the side kick for my Horseradish Beet Relish. I made this yesterday to use up the extra cabbage I still had from the last farmer's market run. So I thought, "How do I jazz up this cabbage?" With spices of course! Indian spices to be exact. And healthy ones to boot. For me, my must haves include turmeric and ginger. I added garlic and cayenne to the mix too, to warm it up and round out the flavor. I used garlic powder this time, only because I was in a hurry. Feel free to use fresh minced garlic cloves to taste. I must admit that sometimes it is nice to use that garlic powder though. You get done in a flash.
1 T. Palm Oil to coat bottom of pan
1 medium Head Green Cabbage chopped in 1-2 inch thick slices
1 tsp. Turmeric
3/4 tsp. Ginger
1 tsp. Celtic Sea Salt
1/2 tsp. Garlic
1/8 tsp. Cayenne Pepper
Heat the palm oil in a Dutch Oven on medium heat. Add the cabbage and begin to cook it down. Don't stir constantly though. Let it sit a bit to allow for a little browning. When it begins to brown lightly, add the spices then sauté for a few minutes to distribute them evenly and release their aromas. When the cabbage is soft, remove the pot from the heat and serve with a dollop of Horseradish Beet Relish on the side of each serving.
Cabbage with Indian Spices
(Serves 6)1 T. Palm Oil to coat bottom of pan
1 medium Head Green Cabbage chopped in 1-2 inch thick slices
1 tsp. Turmeric
3/4 tsp. Ginger
1 tsp. Celtic Sea Salt
1/2 tsp. Garlic
1/8 tsp. Cayenne Pepper
Heat the palm oil in a Dutch Oven on medium heat. Add the cabbage and begin to cook it down. Don't stir constantly though. Let it sit a bit to allow for a little browning. When it begins to brown lightly, add the spices then sauté for a few minutes to distribute them evenly and release their aromas. When the cabbage is soft, remove the pot from the heat and serve with a dollop of Horseradish Beet Relish on the side of each serving.
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