I know that some people don’t like cabbage and it is hard for me to understand. I love cabbage and use it in many ways and each recipe seems better than the last one. I am sharing this one, in the hopes, it might appeal to you. I modified some of the ingredients. Indian cooking, can be a challenge, when I don’t have everything in the cupboard or I can’t locate it, in the stores with kosher certification.
The Constitution gives us many freedoms such as freedom of the Press, Religion, Petition, etc. I have my “Cooking Bill of Rights” freedom which is Freedom of Ingredients. My guess is that many cooks use this freedom and sometimes it ends with a Mexican recipe instead of a Polish one or something as American as can be although it was meant to be Japanese. That is part of the fun of cooking. It also makes the recipe our own. Saying that, this recipe comes from Food.com
Spiced Indian Cabbage (adapted)
- 2 cups chopped cabbage
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried mustard
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Indian curry
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon garlic powder
- 1 cup chopped onions
- 1 tablespoon oil
- Heat the oil.
- Add the cumin, mustard ,ginger, garlic, chili powder and onions.
- Cook till the onions are a little soft.
- Add the cabbage.
- Add turmeric powder.
- Cook till the consistency which you like your cabbage to be cooked.
This is linked to Scrumptious Sunday Link Party