By Eve Fox, Garden of Eating
Indian-spiced braised cabbage
Adapted slightly from Madhur Jaffrey's Quick & Easy Indian Cooking
Serves 4-6
1 small head of cabbage, coarse outer leaves removed, core removed and sliced
1 large onion, peeled and sliced
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon sesame seeds
4 tablespoons grapeseed or canola oil
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon garam masala
Juice of half a lemon
1. Heat the oil in a wide-bottomed cast iron skillet over medium heat. When it's hot but not so hot it's smoking, add the spices. Cook, stirring often, until the sesame seeds begin to pop, then add the onions and stir. Cook for another 3-4 minutes, stirring often until the onions become opaque and aromatic.
2. Add the cabbage and cook for about 6 minutes, stirring frequently, until the cabbage begins to brown a bit. Add the salt, the garam masala and the cayenne pepper and cook for another 6-7 minutes, until the cabbage is soft and translucent.
3. Add the lemon juice and stir, then taste and adjust the seasonings as needed before serving.
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