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Author Notes: I came up with this recipe when I was looking for a side dish to go with my first attempt at chicken mole. The cabbage makes it a sturdy dish, but it's light and flavorful-- a great way to offset an otherwise heavy meal. The recipe doubles or triples easily to feed a crowd. Sunflower seeds or pinenuts can substitute in for the pumpkin seeds, and if I have them on hand, I'll add in some golden raisins, chopped chives, or some fresh cilantro leaves. —vvvanessa
Serves: 6-8 as a side dish
pound red cabbage (one small head, cored), very thinly sliced
tablespoons neutral oil, like canola
teaspoon dried cumin seeds
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon granulated sugar
juice of one lime, about 2 teaspoons
cup roasted, shelled, unsalted pumpkin seeds
- Place the cabbage in a large serving bowl.
- Heat the oil over medium-high in a small, heavy-bottomed pan. When the oil is hot, lower the heat to medium, carefully add the cumin seed, and infuse the oil, for about a minute. Take care not to let the seeds or oil burn, which can happen quickly.
- Carefully pour the oil and cumin seeds over the cabbage-- a little splattering might occur. Toss everything together.
- Add the rest of the ingredients, and toss to combine thoroughly. Serve at room temperature.
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side