This yummy recipe was made alongside my Indian Chicken Stew.
Special thanks to Everyday Maven for the inspiration for this recipe. (I only made a few tweaks, so really it's all her!)
Cabbage Punjabi
2 TBSP coconut oil
1/3 cup water or stock
1 medium head of cabbage, chopped/ chucked up
1 medium onion, diced
1" piece of fresh ginger, peeled and finely chopped
2 small jalapenos, diced and deseeded (reduce if you want less spice)
1 can garbanzo beans
2 TSP turmeric
TBSP cumin seed
TSP ground cumin
2 TSP ground coriander
TSP chili powder
salt and pepper to taste
\Thank you prep work!! This makes things TONS easier. I prechopped my veggies before I started the meal so things went by quickly and smoothly.
Take your coconut oil and heat it over medium heat. Add in the onion, ginger, and jalapeno and let it saute for a minute or two. Then, toss in all your spices and stir the mixture together so it doesn't burn.
Add in your chopped cabbage, and try to mix the pot so that the spices coat the cabbage. This will turn it entire dish yellow!
Let the cabbage saute for a few minutes before adding in the water or stock and the beans, and covering the mixture.
Simply allow the cabbage to become soft, reduce the heat, and serve!
What is your favorite way to use cabbage?
Natalie
2 comments:
OOOOO YUM! Looks super delicious! Anything with coconut oil also makes me very excited, LOL!
I just love sauteed cabbage in any way, shape or form! YUM ! :)
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