Indian Spiced Cabbage (Kobi Nu Shaak)

Submitted by swissms

"This recipe is from the Indian state of Gujarat. Adapted from a recipe published in Saveur magazine, December 2009. Black and brown mustard seeds are used in Asian cuisine and impart a different flavor than yellow mustard seeds."

 

• Ready In: 1hr 12mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 green cabbage, cored and shredded
• kosher salt, to taste
• 2 tablespoons peanut oil
• 2 teaspoons black mustard seeds (not yellow mustard seeds) or 2 teaspoons brown mustard seeds (not yellow mustard seeds)
• 2 teaspoons cumin seeds
• 2 bay leaves
• 1⁄2 teaspoon garlic powder
• 2 teaspoons ground turmeric
• 3 plum tomatoes, chopped
• 2 -3 anaheim chilies, seeded and thinly sliced crosswise
• 5 tablespoons chopped fresh cilantro
• 1⁄4 cup fresh lime juice
• 2 tablespoons sugar

directions

1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
2. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.