Author Notes
Cabbage smothered in spiced, topped with fresh cilantro and paired with potatoes for texture. —Sarah | Wisconsin from Scratch
Test Kitchen Notes
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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.