Curried Cabbage
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Ingredients
- 2/3 cup whole mung beans, sorted and cleaned
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 hot green chilies, seeded and sliced lengthwise into slivers
- 1 inch piece of ginger root, scraped and cut into julienne strips
- 5 tablespoons extra-virgin olive oil
- ¼ teaspoon yellow asafetida powder
- 10 curry leaves
- 1 small green cabbage, trimmed, cored and finely shredded
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 1 teaspoon Celtic Sea Salt
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1 teaspoon chopped parsley
Instructions
- Drop mung beans into 2 quarts of boiling water. Simmer for 2 minutes over low heat. Remove the pan from the heat, cover and set aside for 1 hour. Bring the water to a boil again and simmer for up to 1 hour or until tender, but not broken down. Drain the beans and set aside. Combine the cumin seeds, black mustard seeds, green chilies and ginger in a small dish. Heat the oil in a wok or large heavy casserole over moderately high heat (let the mustard oil reach the point of smoking). When hot, drop in the spice seed mixture and fry until the mustard seeds begin to sputter and pop. Immediately drop in the asafetida, curry leaves, cabbage, turmeric, coriander, dill, maple syrup, honey, parsley, molasses and cook stirring frequently for 15 minutes or until the cabbage is wilted, browned or crisp, or quite tender. The cooking time will depend on the size of the pan, the quantity of cabbage, heat intensity and preferred degree of doneness. In the last few minutes, add the beans, salt, lemon juice and sweetener. Serve piping hot or at room temperature.
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