Spicy Cabbage Recipe
 Another
spicy twist on a Western favorite. This nutritious side dish is a great
way to jazz up the flavor of cabbage for those not usually keen on the
vegetable. Note the colorful variations. You will get a different
appearance as well as flavor if you use different kinds of cabbage for
this recipe. White cabbage has a delicate taste, whereas Savoy cabbage and
spring greens (collards) have a fuller flavor. You could also try red
cabbage and use a red onion as well for a colorful alternative.
Ingredients: (Serves 4)
225 g/8 oz/2½ cups shredded cabbage
1 small onion, sliced
2 medium carrots, grated
50 g/2 oz/¼ cup ghee or butter
2.5 ml/½ teaspoon white cumin seeds
3-8 dried red chilies, to taste
2.5 ml/½ teaspoon salt
30 ml/2 tablespoons lemon juice
Method:
Use a mandolin, if you have one, to shred
the cabbage finely. Alternatively, use a sharp knife to slice through the
layers of the cabbage. Slice the onion and grate the carrots coarsely.
Melt the ghee or butter in a medium pan and
fry the cumin seeds and dried chilies for about 30 seconds. Add the onion
and fry for about 2 minutes. Add the cabbage and carrots and stir-fry for
a further 5 minutes or until the cabbage is soft. Finally, stir in the
salt and lemon juice and serve immediately.
Happy Cooking,
Carol |
