Cabbage With Cumin Recipes

CUMIN-COOKED CABBAGE RECIPE

Steps:

• Heat coconut oil in a skillet. Add cumin seeds, garlic, ginger, paprika, coriander, turmeric and chili flakes; cook for 1 to 2 minutes. Add the cabbage and carrots, and saute for 2 to 4 minutes. Add 1/4 cup water, then cover and cook for about 8 minutes.

STIR FRIED CABBAGE AND CUMIN

Steps:

• Trim outer leaves off cabbage;cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds with a bread knife. (You can also use a food processor.)
• Heat the olive oil in a wide skillet over high heat. When hot, add the cumin, and the garlic
• When seeds begin to pop add the onion and stir until soft and lightly golden, add cabbage, chilli flakes and salt to taste,stirring often,about 5 minutes.

CABBAGE WITH CUMIN

Steps:

• Heat oil in a heavy based saucepan, add the cumin seed and fry for 1 minute.
• Add cabbage, ground cumin and salt, toss well.
• Cover pan, and cook over very low heat for 20-30 minutes, tossing occasionally, allowing the cabbage to virtually steam.

STIR-FRIED CABBAGE WITH CUMIN SEEDS

Steps:

• Trim outer leaves off cabbage. Cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds. (A bread knife is good for this.)
• Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop add half the onions, and cook, stirring often, until golden, about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat with remaining oil, cumin and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.)
• Just before serving return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.

SPICE RUBBED CHICKEN THIGHS WITH CUMIN SCENTED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

FALL-APART CARAMELIZED CABBAGE

Steps:

• Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
• Cut cabbage in half through core. Cut each half into 4 wedges. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
• Pour remaining ¼ cup oil into same skillet. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer skillet to oven and bake cabbage, turning halfway through, until liquid is mostly evaporated and cabbage is deeply browned around the edges and very tender, 40-50 minutes.
• To serve, scatter cilantro over cabbage; top with yogurt and pepper.