One 2-pound red cabbage, cored and coarsely chopped (8 cups)
1/2 teaspoon ground turmeric
3/4 cup water
3 garlic cloves, smashed
1 serrano chile, stemmed and coarsely chopped
1/2 cup finely shredded dried coconut (1 1/2 ounces)
How to Make It
In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry 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 is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.
Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.
Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.
The cabbage can be refrigerated overnight.
You May Like
12 ISSUES FOR JUST $12
Sign Up for our Newsletter
Keep you in the know on all the latest & greatest food and travel news, and other special offers.