posted by tgobbi 10-05-102 5:38 AM
Chicago Tribune on 9/29/94
Indian Spiced Cauliflower and Cabbage
3 C cauliflower florets, cooked tender crisp, about 2 minutes
2 T unsalted butter
1/2 T mustard seeds
1/2 t ground coriander
1/4 t ground cumin
salt
1 medium onion, cut in thin wedges
1 hot green chili, minced
1/2 head cabbage, cut in 1" squares
1/4 C chicken stock
1 T tomato paste
1 T lemon juice
1/3 C chopped cilantro
Melt butter in large skillet with mustard seeds, coriander, cumin, salt. Add onion & chili; cook & stir until onion starts to brown at edges, about 3 minutes. Add cabbage; cook, stirring often, until it begins to soften, about 3 minutes. Add stock and tomato paste. Cover; simmer until cabbage is tender, about 5 minutes. Add cauliflower and lemon juice. Heat thru. Stir in cilantro, adjust salt.