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Exotic Indian Cabbage

By: KAY

"Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables."

Rate/Review | Read Reviews (11)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

2 tablespoons canola oil
1 teaspoon chopped fresh ginger
1 serrano pepper, finely chopped
1 teaspoon caraway seed
1 teaspoon cumin seed
1 teaspoon crushed fennel seed
1 teaspoon black mustard seed
1 teaspoon fenugreek seeds
1 teaspoon ground dried turmeric
1/4 teaspoon asafoetida powder
5 cardamom pods
1/2 medium head cabbage, sliced into strips
1 teaspoon salt
1/4 cup water, or as needed
juice from one lime
1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained

Directions

Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.