10096 Mustard-Braised Spiced Cabbage 4 servings Wed Oct 03 17:50:00 -0700 2007 Fri Oct 31 15:27:54 -0700 2008 Indian Licensed http://www.chow.com/recipes/10096 Fri, 31 Oct 2008 22:27:54 GMT An Indian-inspired take An Indian-inspired take on braised cabbage. Mustard seeds cooked in hot oil until they “pop” have a sweet, nutty taste, and are a classic flavoring for many Indian vegetable dishes. They work well here combined with lightly cooked, sweet and tender cabbage.

]]>
  • Heat the oil in a large, nonstick frying pan over medium heat. Add the mustard seeds; when they start to “pop,” add the curry leaves and urad dhal. Stir-fry for 2-3 minutes or until dhal starts to brown.
  • Stir in the onions and red chiles. Cook over high heat, stirring often, for 4-5 minutes or until the onions soften. Add the turmeric and the cabbage and stir and cook for 2-3 minutes. Add the water, cover, and cook gently for 5-7 minutes or until the cabbage has softened but still retains a crunch. Season and serve immediately, sprinkled with freshly grated coconut.
    • ]]>     http://www.chow.com Sunil Vijayakar 51 Side Dish 1 tablespoon sunflower oil

    ]]>     310 1 1/2 tablespoons black mustard seeds

    ]]>     148 10-12 fresh curry leaves

    ]]>     1 teaspoon dried urad dhal

    ]]>     54 2 onions, halved and very thinly sliced

    ]]>     277 2 dried red chiles

    ]]>     293 1 teaspoon turmeric

    ]]>     118 1 pound green or white cabbage, very finely shredded

    ]]>     1/2 cup water

    ]]>     301 Salt

    ]]>     11 Freshly grated coconut, to garnish

    ]]>     236 vegetable 300 cabbage 306 indian 435 vegetarian 745 ethnic 390 spicy 332 vegan 578 spice 184 vegetables 1078 asia 497 asian 392 side dish 234 on the side 10848 sunil vijayakar 19257 fresh indian 23680 affordable