Asha Gomez makes this stir fry with her red cabbage and since Indian spices are a favorite, this is how I’ll use up maybe half of that head.
Ingredients:
2 tablespoons vegetable oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 10 fresh curry leaves or 2 bay leaves 8 cups red cabbage, coarsely chopped 1/2 teaspoon ground turmeric Salt 3/4 cup water, divided 3 garlic cloves, smashed 1 serrano chile, stemmed and coarsely chopped 1/2 cup dried shredded coconut
Preparation:
Heat oil in a large, deep skillet. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin seeds and curry leaves (or bay leaves) and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water has evaporated and the cabbage is tender, about 5-6 minutes. Discard bay leaves, if using. Add the garlic, chile, coconut, and remaining 1/4 cup of water into the skillet and cook for an additional 2 minutes, stirring occasionally. Salt to taste and serve.