Buttered Smothered Cabbage

CategoryVegetable
ClassificationIndian
Added By Phyllis Watson
Added On
Prep Time
Yield6-8
SourceClassic Indian Cooking
Commentspicy but yummy

Ingredients

Directions

1. Cut the cabbage into quarters and cut the stem from each quarter. Shred the cabbage into quarter-inch shreds. Heat the ghee over medium-high heat in a large heavy-bottomed pan, preferable one with a non-stick surface. When the ghee is hot, add cumin. When the cumin turns dark brown (about 10-15 seconds),add ground asefetida, if you are using it, and immediately add the shredded cabbage. Sprinkle turmeric over the cabbage, and saute, turning and tossing rapidly until the cabbage is wilted (about 5 minutes). 2. Add the ginger, tomato, and chilies or red pepper, and continue cooking for an additional 5 minutes. Add salt and 1 cup of hot water. Reduce heat to medium-low and cook the cabbage, covered until it is tender and the water is absorbed into the vegetables (about 20 minutes). Check and stir often while it is cooking to prevent burning. Fold in chopped coriander leaves, check for salt, and serve. Note: this vegetable preparation may be made several hours ahead and reheated just before serving. These buttery shreds of cabbage are good enough to be served as a first course. They are moist and juicy, hence ideal with bread. They are particularly good with Meat cutlets, Mint-scented broiled leg of lamb, tandoori chicken, pan-fried fillet of sole laced with carom(ajwain) or chick-pea batter fish.

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