Curried Cabbage

For me, unless it’s been turned into sauerkraut, cabbage is normally so boring. That is until I discovered Nisha Katona’s recipe, Calcutta Tangled Greens from her book Mowgli Street Food. This turns boring greens into a zingy side dish that I often have with my favorite curries instead of rice if I don’t need the carbs. Or as part of a larger curry feast when I deserve a treat. Below is my version curried cabbage for you to play with.

Ingredients

2 tablespoons of olive oil

1 tablespoon of black mustard seeds

3 cloves of garlic, minced

2 inch piece of fresh ginger, peeled and grated

1 large organic white cabbage, cored and shredded

1 teaspoon of turmeric

1/2 teaspoon of chili powder

1 large teaspoon of English mustard

juice of half a lemon

salt to taste

Method

Heat a large pan or wok with the olive oil and add the mustard seeds. wait for them to pop and release the lovely fragrance. Then add the garlic and ginger and fry for a couple of minutes. Be careful not to let the garlic burn or over brown.

Add the cabbage with the turmeric and chili powder and mix. Next add the mustard and salt. Allow the cabbage to cook for around 25 minutes until is soft but not soggy and overcooked.

Just before serving squeeze half a lemon over to give the cabbage the unique zing.