About the Recipe
I make this recipe usually once a week. Go cabbage, go!
Ingredients
1 head of pointy cabbage (or any cabbage but make sure it's not one of these giant heads as it's going to take longer to cook)
4 tbsp. rapeseed oil
1/2 tsp. ground turmeric
1/4 tsp. Asafoetida
1/2 tsp. nigella seeds (black cumin) - optional
1/2 tsp. chilli flakes
1 tbsp. maple syrup
2 tbsp. white wine vinegar
Preparation
Wash the cabbage and discard any damaged leaves. Cut it lengthways into quarters or if the cabbage is a bit bigger: into 1/8.
Pour the rapeseed oil onto a frying pan, turn up the heat to high and blanch the cabbage until brown (I like it really brown, almost chargrilled!) on each side by carefully turning it around and trying not to burn yourself! Use proper kitchen tongs to do it.
Once you're happy with how cooked the cabbage is (I'd say 1-2 min each side) - turn down the heat, add all the spices, maple syrup, vinegar and about 100-150 ml of boiling water over it - this is just so that it's easier to create a little bit of 'juice' and stir in the spices.
Place a lid over the cabbage, keep the heat down and cook for another 15 min or so, perhaps turning it once or twice to get the cabbage nicely coated in the 'juice'.
We usually eat this dish as an add-on to a Buddha bowl but it could be 'salad/veg' for your main meal.