Punjabi-Style Cabbage Recipe
To learn more, read "In Praise of Cabbage" in our National edition.
Recipe from the Tasting Table Test Kitchen
Punjabi-Style Cabbage
Our aromatic cabbage, made with garam masala, cumin and coriander, pairs great with proteins or on its own.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 40 minutes
Ingredients
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 5 cloves garlic
- 1 (2-inch) piece peeled ginger, cut into coins
- 1 jalapeno, stemmed and roughly chopped
- 3 tablespoons vegetable oil
- 1 tablespoon black mustard seeds
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 chile de arbol
- 1 cinnamon stick
- 1 large yellow onion, thinly sliced
- 12 cups shredded cabbage (about 1½ pounds)
- 2 teaspoons kosher salt
- Cilantro sprigs, for garnish
Optional Ingredients
- 2 teaspoons granulated sugar (optional)
Directions
- Combine 2 teaspoons of the garam masala, turmeric, garlic, ginger, and jalapeno in a blender with 4 tablespoons of water; puree in to a paste. Set aside.
- In a large skillet, combine the oil, mustard seeds, coriander, cumin, chile and cinnamon stick. Place over medium-high heat and cook, stirring, until fragrant and the cinnamon stick unfurls, about 2 minutes. Add the onion and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the reserved ginger paste and cook, stirring, until caramelized, about 5 minutes more.
- Add the cabbage, the sugar (if using) and 2 tablespoons of water and cook, covered and stirring occasionally, until tender, 13 to 15 minutes. Uncover, season with salt, and cook, uncovered, until lightly browned, about 5 to 7 minutes more. To serve, remove the chile and cinnamon stick, sprinkle with the remaining 1 teaspoon garam masala and garnish with the cilantro.