I didn't know it until last night but cabbage and potatoes go so very well together. I had a head of cabbage that absolutely needed to be used for fear of waste. My cooking buddy shared his mom's recipe with me which apparently turned out to be so darned good. I was too tuckered out after cooking (not from the cooking so much as my day) to eat any.
I used all the suggested ingredients (minus red chili pepper flakes) and modified the amount of spice.
Makes 3 servings
Time: 45 minutes
-4 cups chopped green cabbage
-4 small yellow creamer potatoes
-1/2 c onion, diced
-2-3 cloves garlic, diced
-1/4 tsp asofoetida
-1 tsp mustard seeds
-1/2 tsp ground cumin
-1/2 tsp ground coriander
-1/2 tsp ground turmeric
-1/2 tsp ground red chili pepper
-1 tbsp vegetable oil
-salt to taste
Heat oil in non-stick skillet on medium heat. Add mustard seed, asofoetida, and ground red chili pepper. Don't forget the asofoetida during this step. It needs the oil to release it's wonderful scent and flavor. If you add it later in the cooking process, it's too late. Cover until you hear the mustard seeds pop. Add onions and garlic, saute until onions are translucent and soft. Add potatoes first because they take longer to cook. Suateed for 5-8 minutes until they start to get a bit tender. Add cabbage and salt. Saute for another 5-8 minutes, still cooking on medium heat. Do a taste test for salt. Add more if necessary. Add a bit of water (1/4 c) if pan is a bit dry, lower heat, and cover skillet. Lower heat and cook for 10 minutes until potatoes are tender.
The cabbage tastes amazing as do the potatoes. This dish has the right amount of kick and could be served with a variety of Indian breads or corn tortillas.