Jan 19, 2012

Cabbage with turmeric

Holy cabbage, batman!!! It's 2012. This blog has been revived again! whoohoo!!

I decided to try out the local CSA box and just my luck, they give me a giant head of lettuce. It's HUGE! There's no way I would ever buy this much cabbage. It's enough to feed a small country.

Coincidentally I had a potluck to get to the following day and decided to make this classic indian style cabbage. It is generally paired with rice and something like this or this to make a complete classic Konkani/Indian meal. Pair with some yoghurt and you are set. Another selling point? Brassica/Cruciferous veggie paired with turmeric = anti-cancer all the waaaaaay!!

Serves 2


Cabbage - chopped or sliced - 2 liberal hand-full [2 cups, maybe?]
Onion- yellow (or other)- chopped fine - 2 tbspn
Black mustard seeds - 1 tspn
Asafoetida - 1 pinch [1/4 tspn]
Green Chillies [serrano or thai]- 1/2 [remove seeds depending on spice tolerance]
Canola or other vegetable oil - 1/2 tbspn
Turmeric powder - 1/4 tspn
Split chick pea / bengal gram [ can find in indian store] (optional) - about 15
Salt to taste
water -1-2 Tbspn


1. Heat up oil in a wok [medium-high]. Add the bengal gram. Saute until it seems a little bit swollen and brown. Add mustard seeds and asafoetida. This will pop all over the place. use a lid to contain them.
2. Once the popping subsides, add in the onion. Saute until translucent.
3. Add chillies and cabbage. On top of cabbage add the turmeric and salt. Toss in the wok.
4. Sprinkle the water on this and then lower the heat to medium low and cover. Let cook for about 5 or so minutes. Uncover and let the water cook out.
5. Cook until completely cooked. I like it to have a little bit of a bite to it but also completely cooked. So keep an eye on it.