Curried Cabbage with Potatoes and Green Peas
The first time my mother visited me after I had moved to the U.S. was when I was graduating from business school. Mom stayed with my lovely host family—the first Americans who made me feel like family. She wanted to thank them for their hospitality by cooking for them one evening, and one of the items she made was this cabbage. Noticing they liked coleslaw, my mother felt that this would be a good transition. She was spot on.
Preparation Time20 min
Preparation Time - Text20 minutes
Cooking Time25 min
Cooking Time - Text25
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course, Side Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureSavory, Spiced
Type of DishVegetable
- 3 tablespoons oil
- 1 red onion, thinly sliced
- 1 medium potato, peeled and cubed
- 1 teaspoon salt
- 1 teaspoon turmeric
- 2 teaspoons ginger-cumin-coriander paste
- 1 or 2 bay leaves, broken into pieces
- 2 green cardamom pods, lightly bruised
- 1 teaspoon cayenne pepper powder
- 1 teaspoon sugar
- 1 tomato, finely chopped
- 3 cups finely shredded green cabbage
- ½ cup fresh green peas (try to avoid frozen)
Heat the oil in a medium wok or skillet on medium heat for about 1 minute until very hot. Add the onion slices and sauté, stirring well, until they wilt and turn a very pale gold. Add the potato, salt, and turmeric and lower the heat and cook for about 2 to 3 minutes. Cover and cook for another 5 minutes, until the potatoes are almost done and a nice golden yellow color.
Add the ginger-cumin-coriander paste and cook for another 2 minutes. Add the bay leaves, cardamom pods, and cayenne pepper powder and mix well. Add the sugar and tomato and stir well.
Add the cabbage and peas and mix well. Cover and cook for about 7 minutes, until the cabbage is fairly soft. Mix well and cook till dry. Check for seasonings and serve.
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