Aarsis Ultimate Cabbage And Peas Recipes

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CABBAGE WITH GREEN PEAS



Cabbage With Green Peas image

Make and share this Cabbage With Green Peas recipe from Food.com.

Provided by Chef Dudo

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 head green cabbage
1 1/4 cups frozen peas
2 tablespoons oil
2 teaspoons whole cumin seeds
2 bay leaves
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 fresh hot chili pepper, finely chopped
3/4 teaspoon salt
3/4 teaspoon sugar
1 teaspoon garam masala

Steps:

  • Core the cabbage and slice into fine long shreds.
  • Preheat the oil over medium-high heat in a large heavy skillet.
  • When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
  • Add the cabbage and peas, stirring to mix well.
  • Add the turmeric and cayenne, mixing well.
  • Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
  • Cover and cook an additional 2 minutes.
  • Remove from heat, add the garam masala, stir gently to mix and serve.

CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS



Crispy Chicken Over Turmeric-Lemon Cabbage and Peas image

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.

Provided by Rachel Gurjar

Categories     Chicken     Cumin     Garlic     Coriander     Olive Oil     Onion     Cabbage     Lemon     Pea     Cilantro     Lunch     Dinner     Spring     Sauté     Bake     Wheat/Gluten-Free     Peanut Free     Soy Free     Dairy Free     Tree Nut Free     Poultry     Quick & Easy

Yield 3-4 servings

Number Of Ingredients 13

1 tsp. cumin seeds, coarsely crushed
1 tsp. garlic powder
1 tsp. ground coriander
½ tsp. ground turmeric
2 tsp. kosher salt, divided, plus more
2½ lb. skin-on, bone-in chicken thighs (5-6)
2 tsp. extra-virgin olive oil (optional)
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 small head or ½ large head green cabbage (about 1½ lb.), thinly sliced
1 lemon, sliced, seeds removed
⅓ cup fresh or frozen, thawed peas
Cilantro leaves with tender stems (for serving)

Steps:

  • Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
  • Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
  • Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
  • If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
  • Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
  • Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.

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