Ingredients
- 1 small savoy cabbage (1-3/4 to 2 lbs)
- 2 Tbsp. ghee, butter or oil
- 1-1/2 tsp. cumin seeds
- 1/4 tsp. ground asafoetida (optional)
- 1/4 tsp. turmeric
- 1 Tbsp. minced ginger root or 1/2 tsp dry
- 1 8 oz can tomato sauce or 1 cup chopped fresh ripe tomato (1 lg)
- 1/4 tsp. crushed red pepper or 2 seeded and minced green chilies
- 1/2 tsp. salt
- 1/2 cup hot water
- 1-2 Tbsp. coarsely chopped fresh cilantro or 1 Tbsp. dry (optional)
Directions
Cut the cabbage into quarters, and core out the stem from each quarter.Shred the cabbage into 1/2-inch thick shreds. Heat the ghee over med-high heat in a large heavy-bottomed (pref. non-stick) pan. When the ghee is hot, add cumin. When cumin turns dark brown (10-15 sec), add asafetida (if using it), and immediately add the shredded cabbage. Sprinkle turmeric over the cabbage and sauté, turning and tossing rapidly until cabbage is wilted (about 5 min). Add ginger, tomato (sauce), and chilies or red pepper, and continue cooking for an additional 5 min. Add salt and water. Reduce heat to med-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 min). Check and stir often while it is cooking to prevent burning. Fold in coriander leaves, check for salt, and serve.