I tried my hand at an Indian meal again the other night. I had a head of cabbage and a (laughably vague) recipe for cabbage curry, so why not? Turns out it was quite easy, and a lovely dish to serve with rice and dal.
I just wasn’t in the mood for something more involved like cabbage rolls, and wanted the cabbage to really take center-stage, anyway. This dish did the trick. It was fresh, tasty, and easy to whip up. I made the dal earlier in the day so Nora could have some for dinner (she loves lentils!), which made it easy to put everything together for dinner.
Adapted from a recipe from Mariquita Farms
1 medium cabbage
1/2 tsp turmeric
1 Tbsp canola or other cooking oil
a good handful of frozen peas
1/2 tsp mustard seed
1/2 tsp cumin seed
Roughly chop the cabbage and toss in a bowl with turmeric and salt. Set aside for 20 minutes. Heat the oil in a frying pan over medium high heat. Once the oil is hot, add the mustard seeds and cumin seed, tossing and stirring until toasted. Reduce the heat to medium and add the chopped cabbage and peas. Cook for 10-15 minutes, stirring occasionally, adding a splash of water if needed. Serve with rice.