Indian Spiced Cabbage & Peas (Gund Gobi Aur Matar)
From "Madhur Jaffrey’s Indian Cooking" -- recipe link
Ursula's note: This will give you a big batch, and it will not go to waste. I'm happy to eat this for breakfast, lunch and dinner. It can add excitement (and veggies) to an otherwise ordinary meal. Some of your guests may turn their nose up at cabbage. Make them have at least a taste. I've made quite a few cabbage converts over the years.
1 small head (1 lb) green cabbage
6 ounces frozen peas
5 tbs vegetable oil
2 tsp cumin seeds
2 bay leaves
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 fresh hot green chili, finely chopped
1 tsp salt
1 tsp sugar
1/4 tsp homemade garam masala
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Core the cabbage and cut it into fine, long shreds.
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Put the peas in a strainer and run them under warm water until they separate.
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In a wide pan, heat the oil, lightly roast the cumin and then add the bay leaves.
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As soon as the bay leaves start to turn color, add the cabbage and peas and stir for about 30 seconds.
Stirring Notes: This is a LOT of cabbage. To stir, use a spatula to flip sections over like flipping a pancake. This will get easier as the cabbage softens and wilts.
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Add the turmeric and cayenne, stir to mix and sauté until the vegetables are just tender.
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Add the chili, salt and sugar. Mix and sauté another 2-3 minutes
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Just before serving, stir in the garam masala and remove the bay leaves.
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