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Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
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Indian Spiced Cabbage

by Juli Roberts

read reviews (2)

Here, warming notes of garam masala, freshly grated ginger, and a bit of red chile turn a head of cabbage into a satisfying side dish. If you like things spicy, use a super-hot chile, like a Scotch bonnet. Serves 4 to 6

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butter canola oil onions more more

2 oz. (4 Tbs.) unsalted butter
2 Tbs. canola oil
1 medium yellow onion, cut into medium dice
3 medium cloves garlic, mashed to a paste with a pinch of salt
2 tsp. finely grated fresh ginger
1-1/2 tsp. freshly made or store-bought garam masala; more for finishing
1 fresh hot red chile, such as Thai bird, Fresno, or serrano, seeded and minced
1/4 tsp. ground turmeric
Kosher salt
1 large head green cabbage (about 3 lb.), outer leaves discarded, halved, cored, large ribs removed, and chopped into 1-inch pieces (about 12 cups)

In a 12-inch nonstick skillet, melt the butter over medium heat until it begins to brown and smell nutty, about 4 minutes. Add the oil and heat for 1 minute. Add the onion and cook until softened and browned, about 6 minutes. Add the garlic, ginger, garam masala, chile, turmeric, and 1 tsp. salt. Cook, stirring constantly, until the chile softens, about 3 minutes.

Add the cabbage, stir well, cover, and cook, stirring occasionally, until crisp-tender, about 10 minutes. Season to taste with more salt and garam masala. Serve immediately.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 5; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1.5; Sodium (mg): 260; Cholesterol (mg): 20; Fiber (g): 6;

photo: Scott Phillips

From Fine Cooking 115 , pp. 22

December 29, 2011

user reviews

Rate this Recipe

by happiness329, 7/4/2012Excellent cabbage recipe! Wonderful and full of flavor. I accidently let it cook too long and it carmelized (thank goodness for non-stick), intensifying the flavors. My husband asked me to make it again and he's usually indifferent about vegetables.