Indian Fried Cabbage and Peas Breaks the Cabbage Image
Cabbage. This vegetable has an image problem. Cabbage, like many vegetables, has a bad reputation. It has been cooked to death without much thought to flavor. It is known as dreary, boring veg that is served in gulags. It was a poor person’s food. Easily available and cheap. Plenty of butter and salt makes it ok to eat. Back in the day, spices were a luxury, but it is 2019 and spices are abundant. So let’s move away from cabbage boiled to mush. There are other ways to prepare cabbage where you will want to eat it. Without being threatened that there will be no dessert until you finish it.
Sometimes I just buy veg at Aldi on a whim and cabbage was my most recent purchase. I do like a challenge. I had an idea to use a recipe out of the Thug Kitchen for roasted cabbage, but I decided to go South Asian with a curry base. Indian Fried Cabbage and Peas breaks the cycle of bland and boiled. While it is soft, it is bursting with flavor and color. If you are trying to cut down on rice, then this is a good substitute in texture if you chop it finely enough. I used my food processor. It was efficient getting the pieces to a perfect size for quick cooking.
While I love kitchen gadgets, none of my kitchens have been big as well as moving a lot, I have had to be very selective with my gadgets. My Kitchen Aid food processor is twenty or so odd years old and I am glad I have it. It is a workhorse making hummus, sauces, and shredding veg. Gadgets have to have a purpose and used weekly for me to keep them in the kitchen or at all. Guess I am the Marie Kondo of kitchen stuff. My list of must-have for the kitchen is electric tea kettle, slow cooker, toaster oven, stand mixer, air fryer, and food processor. I do not own a hand mixer, an electric can opener nor juicer.
Fried Cabbage and Peas
Back to the Indian Fried Cabbage and Peas. This recipe was quick and simple. Cabbage, cumin seeds, coriander, paprika, salt, pepper, fresh ginger, and green peas. All should be pantry items. I use fresh ginger in a bottle. It is just great to have on hand ready to go into a recipe. Same with bottle minced garlic. All the flavor without the fuss.
While Indian Fried Cabbage and Peas can be the main dish if you add another veg dish such as Okra Tomato Curry. Instead of rice, I served this with Coconut Cilantro Curry Grilled Chicken.
Indian Fried Cabbage and Peas
- 1 Cabbage, shredded or finely chopped
- 2 tablespoons olive or veg oil
- 1 teaspoon cumin Seeds
- 1 inch ginger, grated or a tablespoon of squeezable ginger
- 1 teaspoon paprika
- 1 tablespoon coriander powder
- 1 cup frozen or fresh Green Peas
- Salt and pepper to taste
- Heat oil in a pan over med-high heat and add cumin seeds and ginger sautéing for a minute
- Add cabbage, paprika, coriander powder and salt mixing well
- Add 1/4 cup water.
- Cover the pan and cook for 8-10 minutes till the cabbage is tender.
- Add in the green peas and cook for another minute or too.
Super Quick Meal Braised Cabbage with Turkey Sausage
Today was one of those days where I was not in the mood to cook. Nor was I in the mood to break out the Pizza Hut app and order pizza even thought it is Wednesday and they have 1/2 hot wings. It was really tempting. Like really. I was strong and thought quickly on my feet since I had to go to the grocery store to get milk and straws.
What could I make that didn’t take a lot of preparation and ingredients?
Braised cabbage with turkey sausage was the answer. Only five ingredients if you add some boiled or fried potatoes. Everything within one aisle of each other in the grocery store making a quick grab and go meal. I use coleslaw mix in the bag and packaged smoked turkey sausage. While the finished photo does not do the meal justice and frankly looks a bit weird, it is mighty tasty in a “the weather is getting cold” way.
Braised Cabbage with Turkey Sausage Recipe
- 1 14oz bag classic coleslaw mix
- Several twists for the pepper mill
- 1/2 – 1 cup of chicken or vegetable broth
- 1 13oz package smoked sausage
- 1 tablespoon Dijon mustard
- Heat olive oil in a large non-stick pan over medium heat.
- Sautee coleslaw mix until softened.
- Add pepper, broth, and Dijon mustard mixing.
- Nest sausage in the coleslaw mixture cooking until throughly heated in about 15-20 minutes.
- Serve with more mustard and potatoes.