Quick Braised Cabbage
Ingredients
- 1 1/2 lbs savoy cabbage ⓘ
- 1/4 cup canola oil (plus 1 tablespoon) ⓘ
- 2 whole cloves ⓘ
- 1 tablespoon black mustard seeds ⓘ
- 20 curry leaves ⓘ
- 1 bay leaf ⓘ
- 2 tablespoons shallots, minced ⓘ
- 2 teaspoons garlic cloves, minced (about 4 whole cloves) ⓘ
- 2 tablespoons fresh ginger, peeled and julienned ⓘ
- 1/2 tablespoon ground turmeric
- 1 -2 tablespoon jalapeno pepper, minced ⓘ
- 1 cup tomatoes, diced (fresh or canned) ⓘ
- 1 1/2 cups vegetable broth ⓘ
- kosher salt ⓘ
Instructions
- Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
- Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
- Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
- Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
- Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
- Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
- Remove and discard cloves, curry leaves, and bay leaf.
Nutrition & Diet Analysis (per serving)
736
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).