I like cabbage but have never made cabbage curry before as it just didn’t sound right – yeah yeah yeah we eat it in Mei Goreng and Thai Green Curry all the time, but in a south Asian inspired curry …. I am not too sure.
Well we have a lot of cabbage to eat (because of having to dig up the cabbages to make way for the new strawberry structures) so I thought I would give it a go. After browsing a few recipes for something similar, I just made this up – it is forgiving and flexible. We ate it with cacik made from our last cucumbers (how smug am I? but imagine the insufferableness when I can say that the yoghurt comes from my own goats as well – hee hee)
Cabbage Curry: 1 cabbage, 1 onion (optional – like most of the ingredients), 1-2 tsp of cumin seeds, 1 tsp of mustard seeds, 1/2 tsp tumeric, 1 chilli, oil, handful of tomatoes (I used little frozen ones – you could use fresh or tinned), bit of crushed ginger (mine came out of a tube!), bit of crushed garlic if you fancy, maybe a bit of ground coriander.
Fry the cumin and mustard seeds in a large frying pan (that has a lid). Add in the onion and cook gently. Add in the garlic and other spices including the ginger, chilli and the tomatoes. Cook until it is a bit like a paste. Add the cabbage, stir to coat with spices. Cover with a lid and cook until done. Season to taste and serve with rice or whatever.
N.B. Sorry there aren’t other photos, it was late and I was tired and busy …. book deadline looming at the end of the month ….