Indian Spiced Cabbage
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
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
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):
photo: Scott Phillips
From Fine Cooking 115
, pp. 22
December 29, 2011