Indian-Scented Spin on a Jewish Staple
Graphic by Angelie Zaslavsky
This yellow cabbage and edamame dish will warm the Indian Eastern European in you. Photograph by Hadas Margulies
A good cabbage dish is one of my favorite gift’s from my Eastern European ancestors. A head of cabbage is cheap, huge and its fairly neutral flavor allows so much room for creativity.
Now that it’s getting cold in New York, I’m all about warming, Indian-inspired spices and sizzling side dishes. This one is quick and easy and doesn’t require too many ingredients. All of the vegetables should be chopped fairly small, but the size isn’t particularly important. If you don’t already have these spices at home, they’re worth the investment. The mix I have for you here is extremely effective in brightening up most vegetables. And of course, as a holistic nutrition student, I’m all about the immune-boosting spices and herbs. Turmeric, ginger and garlic are said to fend off unwanted sniffles; cumin is packed with nutrition, especially blood-building iron, and chili powder will kick-start your metabolism.
Bring it on, Fall, bring it on.
Indian-Scented Cabbage
1 tablespoon coconut or olive oil
1 red onion, chopped
4 cloves garlic, chopped 1 teaspoon fresh ginger, finely chopped
1 head cabbage, chopped
1 package frozen edamame
1 medium tomato, chopped
Salt to taste (about 1 teaspoon)
¼ teaspoon chili powder
½ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
Cilantro or dill to garnish
1) Heat up your oil in a deep pot on medium heat. About a tablespoon will do it. I recommend coconut oil, as it is the most heat-resistant oil.
2) Once the oil is hot, add your chopped onion, garlic, and ginger. Saute until the onions are translucent.
3) Add the cabbage, tomato, and edamame.
4) Spice them up and stir.
5) Lower the flame and cover the pot. Let it sit for 7-10 minutes, until the cabbage is tender and slightly translucent.
6) Garnish with fresh cilantro or dill.
Hadas Margulies is the new food intern at the Forward. Find her at HadasMargulies
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