Spiced Indian Cabbage with Beans
Description
Cabbage is given an Indian twist when seasoned with a multitude of aromatic spices, and simmered with beans.
Ingredients
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2 tablespoons canola oil
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1 teaspoon chopped fresh ginger
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1 serrano pepper, finely chopped
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1 teaspoon caraway seed
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1 teaspoon cumin seed
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1 teaspoon crushed fennel seed
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1 teaspoon black mustard seed
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1 teaspoon fenugreek seeds
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1 teaspoon ground dried turmeric
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1/4 teaspoon asafoetida powder
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5 cardamom pods
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1/2 medium head cabbage, sliced into strips
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1 teaspoon salt
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1/4 cup water, or as needed
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juice from one lime
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1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained
Directions
1
Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
2
Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.