|Photo circa 2011|
This is a stir fried cabbage dish that compliments any rice and curry dinner. It gives you a balance of flavors and is a fusion of Indian spices and Thai/Chinese sauces.
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
One small head of green cabbage (about 1-2lbs) sliced
1 bunch of green onions chopped
1 medium onion chopped
2-3 green chilies sliced (serrano, jalapeno or bell pepper per your spice level)
2-3 cloves of garlic minced
2 Tbs of fresh ginger grated
1 tsp of mustard seeds
1 tsp of soy sauce
1 tsp of fish sauce (or use more soy sauce for vegetarian version)
1 tsp of rice wine vinegar
1/2 tsp of sugar
1 Tbs or to taste of red pepper flakes
1/4 tsp of turmeric
1 Tbs of curry powder
In a large wok or frying pan heat 3-4 Tbs of canola oil on med-high heat until oil is hot. Add 1 tsp of mustard seed. Allow to fry until seeds start to splutter(about 30-45 seconds), but not burn.
Add chopped onions, green chilies, garlic, ginger and a little bit of salt. Allow to fry for 2-3 minutes until onions become softened.
Add sliced cabbage and green onions. Stir fry well until the cabbage softens (2-3 minutes).
Add your spices: 1Tbs of curry powder, 1/4 tsp turmeric and red chili flakes to taste. Stir fry ingredients well.
Note: If you want to make this dish completely vegetarian you can substitute the 1 tsp of fish sauce for another tsp of soy sauce. I like the fish sauce flavor in the background and that is why I used it.
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