11.2.16 Indian Spiced Cabbage with Potatoes
Cabbage is one of those vegetables I always underestimate. Whenever a head of the stuff finds its way into my kitchen, as it inevitably does, I find myself staring at it, thinking “what am I going to do with you?” It’s not that I don’t like cabbage. On the contrary, whenever I end up cooking it, I find myself pleasantly surprised by how much I enjoy it. I think maybe the sheer size of the thing is what gets me. A large head of cabbage tends to be bit daunting.
My latest cabbage was no different. After arriving in a CSA box, it sat in my fridge staring silently at me each time I opened the door. Finally, I could take no more, and I realized something needed to be done. That something, I quickly decided, was curry.
Because here’s the thing. When it comes to most vegetables - especially all those hearty, late season veggies that abound this time of year -you cannot go wrong by adding plenty of vibrant, spices and aromatics. Cabbage in particular, while not known as the most flavorful of veggies, does exceptionally well with this treatment. Throw in some potatoes for a little texture, top with a smattering of fresh cilantro, and you’ve got some seriously delicious cabbage on your hands.
Indian Spiced Cabbage with Potatoes
While this makes a great side dish as is, I also love adding copious amounts of plain yogurt to a hot bowl of the stuff, mixing it all together, and calling it lunch.
- 2 Tbsp canola oil
- 1 tsp mustard seed
- 1 tsp cumin seed
- ½ red onion, chopped
- 2 large garlic cloves, minced
- 1 small jalapeno pepper, seeded and finely chopped
- 1 ½ tsp salt
- 1 ½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp coriander
- ½ tsp red pepper flakes (optional)
- 2 small yukon gold potatoes, cut into ¼” pieces
- 1 large tomato, finely chopped
- 1 medium head green cabbage, cored and thinly sliced
- ½ cup water
- 1 Tbsp apple cider vinegar
- Fresh cilantro for serving
1. Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1-2 minutes.
2. Add the chopped onion, garlic, and jalapeno pepper, and cook, stirring occasionally, until soft and fragrant, about 3-4 minutes. Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.
3. Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes. Add the cabbage, water, and apple cider vinegar. Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes. Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro.
