Our CSA lately has provided us with mass quantities of greens. As in, my entire bottom shelf of my refrigerator is filled with them. This recipe uses none of them, but it did make a dent in the head and a half of cabbage that’s also been accumulating in my fridge. (Bless cabbage’s little green heart, it keeps excellently for a very long time.)
Did I mention that it takes about 20 minutes to throw together? And is delicious. Seriously, if you have cabbage (and if you don’t, this recipe is worth going and purchasing some), go make this. Tonight.
1 head green cabbage, thinly sliced
1/4 cup coconut or olive oil
1 Tbsp + 1 tsp black mustard seeds
2-14oz cans coconut milk
1 Tbsp salt
1 Tbsp ground cumin
1 tsp turmeric
1 Tbsp ground coriander
1. Heat oil in a wok or large frying pan on medium-high for 1
minute. Add mustard
seeds and cook until you hear the first popping sound, about 1 minute.
Immediately turn off the heat. (The popping sound means that the seeds
have cooked and are beginning to burn.)
2. After 5 minutes, turn on heat to medium and add in rest of spices. Cook for 1 minute, stirring so it doesn’t burn. Stir in coconut milk and cook for about 5-7 minutes, or until the oil glistens. Add
cabbage and stir well to completely combine cabbage and masala. Cook for an additional 5 minutes, until cabbage is firm-tender.
Serve over rice or with chapati.