I’m talking to you, coleslaw.
Cabbage is a pretty underrated piece of produce. (Here I’m talking about your basic green cabbage, not your fancy Napa or Purple or Bok Choy.) It’s incredibly cheap, and incredibly versatile. We really started using it with dumplings, adding it to the filling to make them extra-juicy and lining our steamer with it to prevent sticking. The real downside with cabbage is it comes in a big dense ball and most recipes don’t really call for an entire head of cabbage.
Kendall and I found this recipe when looking for ways to use our leftover cabbage. It’s quick, it’s easy, it can be easily scaled up or down, and it used ingredients we already had! (You might not have turmeric and cumin seeds, but I’d recommend adding them to your spice rack, they pack a lot of flavor.) The dish couldn’t be simpler: toast cumin seeds, add the cabbage, turmeric, and salt, and sauté until the cabbage has nicely browned. Easily done while cooking your main dish, or while heating up leftovers!
There are definitely Indian flavors here, but this recipe really goes with everything. Case in point: last time we made it, we last had it with pork chops and polenta, and it worked great.
I hate calling this a side dish, because I would absolutely just eat a big bowl of it by itself, but throw this on a plate with an entree and you’re going to have a good time. Enjoy!
Sautéed Cabbage with Turmeric and Cumin Seeds – (Serves 4 as side; total time 20 minutes; low complexity)
1 tablespoon oil 1/2 teaspoon cumin seeds 1 pound green cabbage, thinly sliced (mandolin works great) 1/2 teaspoon turmeric 1/2 teaspoon salt
Heat oil in skillet or wok over medium heat. Once hot, add the cumin seeds and toast 30 seconds. Add the cabbage, turmeric, and salt. Cook, stirring occasionally, until the cabbage has darkened in spots, 10-15 minutes. Serve!
Recipe adapted from Food & Wine.