Indian-Style Cabbage & Kale
Indian-Style Cabbage & Kale
By Chef Katie Mae
Makes 4–6 servings | Ready in 25 minutes | Stores 5 days in fridge
INGREDIENTS
- 1 onion, sliced thinly
- 1 teaspoon black mustard seeds
- ½ teaspoon ground cumin
- 1-inch fresh ginger, minced
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper, or more to taste
- ½ cup water
- ¼ cup rice or apple cider vinegar
- 16 oz green or purple cabbage, shredded or sliced thinly
- 3 oz kale, shredded or sliced into thin ribbons
- ¾ cup green peas
- ¼ cup raisins (optional)
- ¼ cup fresh cilantro, minced
DIRECTIONS
- Place a large sauté pan over medium heat. Add the onion, mustard seeds, and ground cumin. Cover and dry-sauté for a few minutes, stirring occasionally.
- Add the minced ginger, turmeric, and cayenne. Sauté for a couple more minutes.
- Stir in the water and apple cider vinegar. Then add the cabbage and turn the heat to low-medium. Cover and braise for 7 to 10 minutes, or until the cabbage is close to done.
- Then mix in the kale, green peas, raisins, and cilantro. Return the lid and continue cooking until the kale is tender.
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