In both the country I live in and the country I come from, this precious vegetable, extremely healthy and at the same time inexpensive, is served especially in winter, to accompany all the seasonal dishes from roast duck to pork with crackling
Here are two spicier alternatives, the first one with, among other ingredients, mustard seeds and ginger, and the second one with, among other ingredients, kalonji, onion and garlic:
Spicy cabbage number one:
- 2 tablespoons olive oil, coconut oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 garlic cloves, chopped
- 1 knob ginger, chopped
- 1 green chili
- 10 curry leaves or 2 bay leaves
- About 800 g coarsely shredded red cabbage
- 1/2 teaspoon ground turmeric
- Salt
- Vegetable stock or water, as needed
Sautée the mustard seeds in the oil or ghee till they begin to pop.
Add the cumin and curry leaves and sautée till fragrant.
Add the garlic, ginger and chili, sautée till starts to soften.
Add the cabbage and turmeric and cook for a couple of minutes, stirring. Season with salt. Add a dl of water and cook till the water has evaporated and the cabbage is tender but still with a little bit of “bite”, about five minutes.
Spicy cabbage number two:
- 2 tblsp avocado oil
- 2 tsp kalonji
- 1 heaped tsp cumin seeds
- 1 heaped tsp fenugreek seeds
- Chili, in whichever form you have available, and to taste. I used chili flakes this time
- 2 medium red onions, sliced
- 5 cloves of garlic, sliced
- About 800 g coarsely shredded red cabbage
- Vegetable stock or water, as needed
- 1 tsp garam masala
Heat the oil over medium heat. Add the kalonji, and stir for a few seconds. Then add the other seeds, and the chili if using, and stir.
Add the onion and garlic, and fry for a few minutes, until softened.
Add the cabbage, and fry for a few minutes.
Add enough stock or water to cover the bottom of the pan, cover, and simmer, stirring occasionally, until the cabbage is tender.
Uncover, stir in the garam masala, and simmer off any remaining water