1 large head of cabbage (2-3lbs) shredded
1 large onion sliced
1 (1inch stick of cinnamon)
1/2 or 1 tsp of cumin seeds
1/2 or 1 tsp of black mustard seeds
small handful of curry leaves
1-2 serrano chilies sliced
1-2 sweet red chilies sliced (optional)
1/2 tsp of ground turmeric
1 Tbs of red chili powder (or to taste)
2 tsp of red chili flakes (or to taste)
salt (to taste)
2-3 Tbs of canola oil
Note: this recipe does make a lot of cabbage. You can definitely divide the ingredients in half for a smaller dish.
seeds, cumin seeds, curry leaves and cinnamon to fry for 30 seconds without burning. Then add the onions and chilies and cook for another minute. Finally start adding the cabbage a few handfuls at a time so they start to wilt easier. Sprinkle a little salt to season as you go so all the ingredients are flavored.
through add the turmeric, chili powder and red chili flakes. Saute well for another 3-5 minutes. The cabbage will exude a little water so nothing should stick to pan. Taste for salt and seasoning then serve with rice and curry meal. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.