Stir-Fried Indian Cabbage

When I went through and categorized all of the recipes on this site a few months ago, I was shocked—shocked, I say—to discover that the Indian category was so empty. I mean, we're not having Indian food every night, but there are definitely a few dishes that come up over and over in the rotation (if you can call my whim-based menu-planning a rotation). Vikram Vij's goat curry is one I want to post about in the cooler months because it is completely unbelievable, as well as a variation on Madhur Jaffrey's lamb korma, another personal favorite.

But today we're talking about cabbage. Because sometimes I get sick of coleslaw. Sometimes I just want something different, and the only way to make any serious headway through the piles and piles of shredded cabbage is to cook it down quickly with garlic and Indian spices until it's so fricking delicious, you just eat it like candy. And I haven't even gotten to the health benefits, which include, but are not limited to, cancer prevention and inflammation reduction. But that's not really why I eat it. I eat it because it's delicious. The rest is a perk.

This dish only takes 5 minutes on the range so it won't heat up the house too much. Serve it with chana masala (chick pea curry) with brown or basmati rice, and you've got yourself a meal!

Stir-Fried Indian Cabbage (print-friendly version)

Adjust the cayenne to your liking. The original recipe called for something like 1/2 teaspoon of cayenne, but that's too much for me, never mind the kids. But do put in at least a pinch.

2 Tbsp. canola oil
1/2 tsp. mustard seeds
1/2 tsp. ground turmeric
1 lb. green cabbage, thinly sliced (about 1/2 head)
2 garlic cloves, peeled, smashed with the side of a knife
1 teaspoon salt
1/8 tsp. ground cayenne

Heat the oil in a large frying pan or wok over high heat. When super-hot, add the mustard seeds and cover with a splatter screen or lid to keep the seeds from flying out. When the seeds stop sputtering, add the turmeric, cabbage, garlic, salt, and cayenne. Toss well. Stir-fry until the cabbage is crisp-tender, 2 to 3 minutes.

Source: Adapted from 5 Spices, 50 Dishes by Ruta Kahate.

Local Ingredients:
Cabbage, garlic: Waltham Fields Community Farm, Waltham, MA

Comments

[cycler]

I make a version of this all the time, although my recipe calls for a bit of unsweetened coconut, and a tablespoon of puffed white rice.

It's truly one of those "whole is greater than the sum" recipes. I've got a soft spot for cabbage in all its forms, but even people who don't, love this recipe.

It's also one of those great pantry recipes-cabbage keeps forever, so it's easy to whip up on short notice.

[Susanna Baird]

My coleslaw-loving, Indian-food-loving husband will rejoice!

[Veena]

If you have access to fresh curry leaves, I'd highly recommend adding 10 or so when you fry the mustard seeds. The leaves add a South Indian touch and lend a lovely earthy aroma and flavor.