Gujarati Cabbage
It’s crucial to salt the cabbage before cooking in order to extract some of its moisture.
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Credit: James Oseland
1 green cabbage, cored
and shredded
Kosher salt, to taste
2 tbsp. peanut oil
2 tsp. black mustard seeds
2 tsp. asafetida
2 tsp. cumin seeds
10 fresh curry leaves
2 tsp. ground turmeric
3 plum tomatoes, chopped
3 Italian frying peppers, seeded
and thinly sliced crosswise
1 serrano chile, thinly sliced
5 tbsp. roughly chopped cilantro
1⁄4 cup fresh lime juice
2 tbsp. sugar
1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
2. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6–7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3–5 minutes.
SERVES 6 – 8
This cabbage was a high point, excellent. throw in all the asafetida and turmeric!!