In an effort to eat healthier and locally, my husband and I joined a local CSA. You may be asking right now, “what the hell is a CSA?” I know, because many people said that to my face when I told them. CSA stands for Community Supported Agriculture. We basically pay for a share of the farm’s harvest. Every Wednesday we go to the farm and get a box of goodies. Apparently Homestead Farms has had a bumper crop of cabbage because we have cabbage…a lot of it.
We have been getting very inventive with our cabbage recipes, because otherwise I wouldn’t be able to stomach anymore cabbage after eating it three times a week. So for all of you out there who also are overloaded with cabbage – below is a new dinner recipe.
Indian Style Cabbage Recipe
- 1 head green cabbage, cored and sliced into 1/4″ wide ribbons
- 1 onion
- 3 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
- 1 tablespoon black mustard seeds (we picked them from the wild mustard in our yard!)
- 2 teaspoon cumin powder
- 2 teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon fresh ginger
- 2 small red chilies
- 3 garlic scapes
- garnish: cilantro, lemon juice
- optional: sour cream
- Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
- As soon as they start to pop, add the cumin, turmeric, cayenne pepper, salt, ginger, chilies, onion, and garlic scapes. Stir-fry for 10 more seconds. Be sure to move quickly here so you infuse the flavor but don’t burn the ingredients.
- Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
- Garnish with cilantro and lemon juice.
- You may want to top with sour cream to bring down the heat