Punjabi Cabbage
A vegetable dish that is a favorite of Northern India, this dish can be served with a meat entree or other vegetarian dishes.
  • 1/2 onion(s)roughly chopped
  • 1clove garlicroughly chopped
  • 1inch gingerchopped
  • 2 green chilliesseeded and chopped
  • 4Tbsp Ghee
  • 1tsp cuminseeds
  • 1tsp turmericground
  • 1lb cabbagesmall green, chopped
  • 1tsp Himalayan pink salt
  • 1/2tsp peppercorns, blackground
  • 2tsp cuminground
  • 1tsp corianderground
  • 1/4tsp chili powder
  • 1Tbsp Ghee
  1. Put onion, garlic, ginger and chillies in a food processor and chop finely. Don’t make a paste. (Also can be chopped finely with a knife.)
  2. Heat ghee in a frying pan on low heat. Fry onion mixture till softened.
  3. Add cumin seeds and turmeric and stir for about 1 minute.
  4. Mix in cabbage, stir until the cabbage pieces are thoroughly covered with the yellow paste.
  5. Add salt, pepper, ground cumin, coriander and chili powder. Mix thoroughly.
  6. Cover partially and cook for 10 minutes until cabbage is soft. (If cabbage gets too dry and starts to stick to the pan add a couple Tbsp of water.)
  7. Stir in ghee and season with salt, to taste.