exotic indian cabbage

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 teaspoon chopped fresh ginger
• 1 serrano pepper, finely chopped
• 1 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 teaspoon crushed fennel seed
• 1 teaspoon black mustard seed
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground dried turmeric
• 1/4 teaspoon asafoetida powder
• 5 cardamom pods
• 1/2 medium head cabbage, sliced into strips
• 1 teaspoon salt
• 1/4 cup water, or as needed
• juice from one lime
• 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat the oil in a large pot over medium-high heat. sautee the ginger and serrano pepper for about one minute until soft. season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. stir in the cardamom pods and cabbage. season with salt and mix well.
• pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.