Cumin Cooked Cabbage Recipes

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.

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.

SPICED CABBAGE AND COCONUT

Steps:

• Heat the oil in a wok or large skillet over medium heat.
• Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
• Add cabbage, salt, sugar and mix as well as you can.
• Cover and cook 15 minutes, stirring occasionally.
• Add coconut and ground cumin, mixing well.
• Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.

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.

SPICED INDIAN CABBAGE

Steps:

• Heat the oil.
• Add the cumin and mustard seeds.
• Add the asafoetida powder.
• Add ginger, garlic, chillies and onions.
• Cook till the onions are a little soft.
• Add the cabbage.
• Add salt and turmeric powder.
• Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
• Add chopped cilantro.
• Serve with Indian bread.
• Variations:.
• I have these variations which I use depending on what I am in the mood for
• 1. Add chopped tomato along with the onions.
• 2. Add boiled, diced potatoes.
• 3. Add grated fresh coconut or dry coconut with the cabbage.

INDIAN FRIED CABBAGE

Steps:

• Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.