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Author Notes: Cabbage smothered in spiced, topped with fresh cilantro and paired with potatoes for texture. —Sarah | Wisconsin from Scratch
Food52 Review: This dish is going into our weeknight winter rotation. It's quick, dead simple, and makes use of spices we always have on hand; plus it's a great way to make use of a head of green cabbage. Bonus: it's extra good on day two, reheated either in the microwave or in a pan and topped with a fried egg and some plain yogurt. —The Editors
Serves 4, generously
- 2 tablespoons canola oil
- 1 teaspoon mustard seed
- 1/2 red onion, chopped
- 1 teaspoon cumin seed
- 2 large garlic cloves, minced
- 1 small jalapeño pepper, seeded and finely chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon red pepper flakes (optional)
- 2 small yukon gold potatoes, cut into 1/4" pieces
- 1 large tomato, finely chopped
- 1 medium head green cabbage, cored and thinly sliced
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- fresh cilantro for serving
- Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1 to 2 minutes.
- Add the chopped onion, garlic, and jalapeño pepper and cook, stirring occasionally, until soft and fragrant, about 3 to 4 minutes. Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.
- Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes. Add the cabbage, water, and apple cider vinegar. Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes. Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro.
- This recipe is a Community Pick!