Punjabi cabbage is one of Northern India’s most popular vegetable dishes—probably because it’s SUPER simple to make and SUPER tasty. Did I mention it’s also made with a SUPER food? : ) It is a great served with other vegetarian dishes or main meat dishes, such as chicken or a curry, like Kheema or Butter Chicken.
Put the following into a food processor and chop until finely chopped but not a paste. OR you can chop everything up finely with a knife.
- 1 onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 inch piece of ginger, chopped (OR add ground ginger later—this is the cheaper option)
Heat 4 TBSP coconut oil in a 6 quart stainless steel pan on medium heat, and fry the onion mixture until SOFT and beginning to brown.
Add the following and stir for 1 minute:
Stir in a whole head of cabbage, chopped or shredded, until all the leaves are coated with the turmeric. While the cabbage may seem like a lot now, it will cook down in almost no time. Turn the heat down to low, and add the following:
- 1/2 tsp sea salt
- 1/2 tsp black pepper (buy here)
- 2 tsp ground cumin (buy here)
- 1 tsp ground coriander (buy here)
- 1/2 tsp cayenne pepper (buy here)
- 1 TBSP unsalted butter
Stir the spices into the cabbage, partially cover and cook on low for 3-5 minutes. And that’s it! Easy, peasy!
This is one of my favorite ways to eat cabbage. It’s full-flavored and simple, and it’s succulent taste always has me getting seconds! : )