Cabbage doesn’t feature often on our menu, and there is no real reason that that should be the case. I love it raw and cooked (if cooked properly).
Cabbage is much more than what English-influenced cuisines tend to recognise, and it matches well with chilli, coconut, ginger, mustard seeds, fennel and other flavourings more common in other cuisines.
In this recipe we take some of those flavourings in a dish that will lift your respect for this green vegetable, and, can I say it? Make your winter a little brighter!
2 Tblspn ghee
2.5 cm piece of ginger root, finely julienned, minced or chopped
10 small shallots
4 – 5 red chillies, or to taste (or use chilli paste)
0.5 head Savoy cabbage
1 tspn coriander powder
400ml coconut cream
0.5 cup vegetable stock or water
salt to taste
In a large frying pan or kadhai, Indian wok, melt the ghee and fry the ginger, shallots and chillies for 1 minute. Add the cabbage and nutmeg and toss until well mixed and the cabbage is glistening.
Pour in the coconut cream and stock, adding salt to taste. Mix well, cover and simmer for 3 – 5 minutes until the cabbage is just cooked and still crunchy.
recipe notes and alternatives
Use young leeks in place of the shallots.
Replace the red chillies with green.
Use freshly grated nutmeg in place of coriander powder.