This week, One Straw Farm CSA really stirred things up. Veggies included some more of the yummy sugar snap peas, potatoes, a bunch of carrots, kale, pimento peppers, cucumbers, and a lovely head of cabbage. A peck of small yellow tomatoes and a couple of heads of garlic rounded out the share. These ingredients could all mix well together in a big pot of hash, or, you can spotlight the cabbage, since it’s our first of the season. The recipe below is a North Indian style cabbage dry sauté that also makes use of the potatoes.
Aloo Patta Gobhi Sabzi
Ready in 40 minutes; serves 4
4 cups chopped cabbage, tightly packed
2 potatoes, peeled and cubed
paste of 2 green chilies (we used the pimentos) and a small piece of ginger
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
salt to taste
1 tsp brown sugar
1 tbsp lemon juice
chopped coriander leaves for garnish
1 1/2 tbsps oil
1 tsp mustard seeds
1/2 tsp cumin seeds
- Heat oil in a sauté pan, then add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and sauté for a few seconds.
- Add the ginger/green chili paste and sauté for about half a minute. Mix in the cubed potatoes and turmeric powder. Cover and cook on low for 12–15 minutes, stirring occasionally.
- Stir in the chopped cabbage, cover, and cook on low another 12–15 minutes, again stirring occasionally.
- Remove lid once the cabbage is three quarters done and continue to cook on low. Add red chili powder, coriander powder, brown sugar, and salt to taste and stir fry for a few more minutes until the flavors blend but the cabbage retains a bit of crunch. Turn off heat, add lemon juice, and stir.
- Sprinkle fresh coriander leaves over top and serve with rice.
From Sailu’s Kitchen