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

1. 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.
2. Add the minced ginger, turmeric, and cayenne. Sauté for a couple more minutes.
3. 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.
4. Then mix in the kale, green peas, raisins, and cilantro. Return the lid and continue cooking until the kale is tender.