Turmeric Spiced Cabbage

This recipe was adapted from a wonderful cookbook, Thali, which is full of wonderful Indian recipes. The recipe calls for curry leaves, which are the leaves of a tree, and while you can make this recipe without them, the curry leaves add essential flavor. You can find curry leaves on Amazon. While the recipe name says “spiced”, dish is not spicy in the heat sense. It has a nutty, turmeric flavor and is delicious paired with chapati or dal.

Ingredients:

3 TBSP Vegetable Oil

2 tsp cumin seeds

2 dried mild red chilis (or a tsp of red pepper flakes)

6 curry leaves

1 heaped tsp turmeric

1 onion

1 cabbage

2 carrots

Fresh Cilantro

Optional: Fresh peas or frozen peas

Salt to taste

Directions:

Heat oil in a deep pan over medium heat. Add chopped onions and carrots and cumin seeds and cook for one minute. Then add dried chilis or pepper flakes and curry leaves and turmeric. Cook until onions are soft.

Stir in shredded cabbage and cook for 8 -10 minutes until the cabbage is soft. You can add water at this point and cover the cabbage so it softens. If using peas, add them for the final 2 minutes. Garnish with fresh cilantro and salt to taste.