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March 2007 Issue
Cabbage
by J. Sinclair
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A member of the Brassica family, cabbage is related to kale, broccoli and cauliflower. Botanical evidence suggests that cabbage has been cultivated for more than 4,000 years, originating in Turkey and Greece.

Sturdy, abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. However, it is at its best during the late autumn and winter months when it is in season.

So what's to be made with cabbage? Well, look beyond gloppy cole slaw and to these creative options instead!

 

Curried Cabbage

  • 3 T. oil
  • 1 T. cumin seed
  • 1 lb. cabbage -- finely shredded
  • 8 oz. carrots -- diced
  • 1 T. ground coriander
  • 1 tsp. chili powder -- or to taste
  • 1 tsp. salt
  • 1 can chopped tomatoes -- (8 oz - 14oz)
Heat the oil in a large pan, add the cumin seeds and fry till they crackle.

Carefully add the cabbage and carrots. Reduce the heat and add the ground coriander, chili powder and salt and mix well.

Stir in the tomatoes.

Cover and cook over a low heat for about 30-45 minutes, stirring frequently until almost dry. Sprinkle with the fresh coriander leaves and serve.

  • Yields: 4 servings
  • Preparation Time: 1 hour
 

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