Red Cabbage with Sesame Seeds
I made something yesterday that turned out to be very tasty, so I figured I'd post a recipe.
Ingredients
4 tablespoons (roughly) olive oil, veggie oil, or butter, in any combination.
1 tablespoon black sesame seeds
1 teaspoon (or more) red chili flakes
1 large red onion, shredded
1 chilli pepper of whatever variety, minced and seeded - I used some grown from my father's garden, which I think are thai red chillies.
2 cloves garlic, minced
1 inch piece of ginger, grated
1 head of red cabbage, shredded
Chop and shred everything. In a large pan (preferably with a cover), heat the oil until rather hot on medium high heat. Add the sesame seeds and chili flake, and stir until the spices are fragrant. Be careful not to let them burn!
Once the spices are fragrant, add the red onion and minced chili pepper, and cook for roughly five minutes, or until the the onions have become semi translucent. Add the minced garlic and ginger, and cook another minute. Finally add all the shredded cabbage, and season liberally with salt and pepper. It'll look like an awful lot, but it'll cook down. After a few minutes of sauteing, clamp a lid on it, turn the heat down to low, and let it cook for about 10 more minutes. (The lid's important because it'll trap in the steam and keep everything from burning.) If it gets too dry, you can add a few tablespoons of water to the pan to help the cabbage steam down.
That's really about it. My mother's made this dish several times using green cabbage, and sometimes a bit of thinly sliced potatoes. Red cabbage was particularly tasty, and it looked really awesomely purple in the end. The only kind of tricky ingredient to find is black sesame seeds, which is kind of crucial to making the recipe work. White won't cut it! Look in your local South Asian market for them.
Yum!
Ingredients
4 tablespoons (roughly) olive oil, veggie oil, or butter, in any combination.
1 tablespoon black sesame seeds
1 teaspoon (or more) red chili flakes
1 large red onion, shredded
1 chilli pepper of whatever variety, minced and seeded - I used some grown from my father's garden, which I think are thai red chillies.
2 cloves garlic, minced
1 inch piece of ginger, grated
1 head of red cabbage, shredded
Chop and shred everything. In a large pan (preferably with a cover), heat the oil until rather hot on medium high heat. Add the sesame seeds and chili flake, and stir until the spices are fragrant. Be careful not to let them burn!
Once the spices are fragrant, add the red onion and minced chili pepper, and cook for roughly five minutes, or until the the onions have become semi translucent. Add the minced garlic and ginger, and cook another minute. Finally add all the shredded cabbage, and season liberally with salt and pepper. It'll look like an awful lot, but it'll cook down. After a few minutes of sauteing, clamp a lid on it, turn the heat down to low, and let it cook for about 10 more minutes. (The lid's important because it'll trap in the steam and keep everything from burning.) If it gets too dry, you can add a few tablespoons of water to the pan to help the cabbage steam down.
That's really about it. My mother's made this dish several times using green cabbage, and sometimes a bit of thinly sliced potatoes. Red cabbage was particularly tasty, and it looked really awesomely purple in the end. The only kind of tricky ingredient to find is black sesame seeds, which is kind of crucial to making the recipe work. White won't cut it! Look in your local South Asian market for them.
Yum!