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Old 01-14-2012, 06:23 AM   #1
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Spicy Indian Cabbage

If you think you don’t like cabbage (like my husband) you have GOT to try this recipe! Even DH likes this! If you closed your eyes while eating it, you'd swear you weren't eating cabbage at all!! No cabbage odor whatsoever while cooking it either! It is a delightfully crunchy side dish with grilled Tandoori Chicken or pork chops! I order my nigella seeds (also known as black onion seeds or kalongi) on-line, but you may be fortunate and have a spice supplier or Asian grocer nearby that carries it. You could omit them without serious damage to the overall taste of this dish, but they do change it for the better IMO. You can also substitute French style frozen green beans (cooked to tender-crisp stage) in this dish. I like it just as well. By the way, I discovered quite by accident that browning ½ lb. of ground beef to this dish is REALLY good and this way it makes a complete meal! Be sure to recalculate nutritionals if you add meat though. Induction friendly. Here is it pictured woth as a vegetable and with the meat:





INGREDIENTS:

4 T. unsalted butter
½ tsp. whole cumin seed
1 jalapeno, seeded and cut into 1/8″ strips (julienned)
2 oz. thinly sliced yellow onion
1 carrot, grated
2 ½ c. cabbage, ¼” shred with a knife (it’s too fine with a food processor)
Pinch salt
Pinch ground turmeric
½ tsp. nigella seeds
½ tsp. my Garam Masala spice blend: (see below)
1 T. lemon juice

DIRECTIONS: Melt the butter in a non-stick wok or large skillet. Add cumin seed, slivered jalapeno, onion, turmeric and salt. Stir fry on medium-high heat until onions are beginning to get soft. Add cabbage and carrot and remaining spices. Continue to stir-fry until cabbage begins to soften. Squeeze on lemon juice, stir and serve at once.

NUTRITIONAL INFO: Makes 4 servings, each contains:

129 calories
12 g fat
7.0 g carbs
2.2 g fiber
4.8 g Net Carbs
1.1 g protein
63 mg sodium


GARAM MASALA SPICE BLEND: good on curries & grilled meats

INGREDIENTS:

6 T. coriander seeds
3 T. cumin seeds
2 T. black peppercorns
1 T. whole cardamom pods (outer part and seeds inside)
5 small cinnamon sticks broken into small pieces
2 tsp. whole cloves
1 whole grated nutmeg (about 1 tsp) added AFTER turning off heat.

DIRECTIONS: In a dry skillet, over low heat, heat all spices until they release their fragrant aromas. Turn off heat. Then using a spice/coffee grinder, grind all toasted spices to a fairly fine grind, but it doesn’t have to be as fine as salt. Add grated nutmeg at this point. When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries. It’s great on charcoal grilled, buttered fish and chicken, too!

NUTRITIONAL INFORMATION: Each teaspoon contains:
6 calories
.31 g. fat
1.1 g. carbs
.6 g. fiber
.23 g. protein
.5 g. NET CARBS
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Old 01-14-2012, 06:44 AM   #2
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YUM!!!!!!
I Loooooooove cabbage!!!
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Old 01-14-2012, 07:02 AM   #3
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Then you'll surely love this dish, PPaL.
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Old 01-16-2012, 04:56 AM   #4
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This sounds wonderful Peggy. Is that ground beef mixed in, in the 2nd picture?
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Old 01-16-2012, 04:19 PM   #5
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Yes, that indeed is ground beef, Linny. This is really good as a main dish as well as a veggie alongside your favorite curries.
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Old 01-17-2012, 06:45 AM   #6
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I have 1/2 a bag of shredded coleslaw mix so going to try this salad!
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Old 01-17-2012, 07:52 AM   #7
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That'll work, as I did put some carrot in my entree version, too.
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Old 01-18-2012, 02:51 PM   #8
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Did you brown the burger and then add the cabbage tomsame pan?
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Old 01-18-2012, 04:05 PM   #9
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It was leftover, already browned ground beef I just tossed into the cabbage in the pan. So it was effectively done in a separate pan, Brenda. But you could brown it and remove while you cooked the cabbage and then toss it back in. I don't think you want to try to stir fry the cabbage right with the beef as I think it will make the cabbage visually unappealing to get coated with beef juices as it cooks. But you could try it and see if that bothers you.
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Old 01-18-2012, 04:13 PM   #10
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Going to call around for the nigella seeds. I have the cabbage and everything else. YUM! Thanks for sharing, Peggy.
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Old 01-19-2012, 02:15 PM   #11
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Peggy, I called an Indian grocery store near me. They were a bit confused until they looked up nigella seeds. They tell me that kala jeera are the same and are black cumin seeds. Is this correct in what you are using in your recipe? I have another store farther away from me I can call, but if this is the same then that will save me a bit of traveling for a small amount of seeds. Thanks for your help.
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Old 01-19-2012, 05:09 PM   #12
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No, the black cumin seeds I bought at an Indian grocer in San Antonio are oblong, look sorta like slender caraway seeds and about that color too. They are fairly bitter however. Nigella, on the other hand are much tinier, pure charcoal black, nearly round but not perfect spheres and are much less bitter than black cumin seeds.

I order my nigella seed from Penzey's on-line or from their catalog. I have never thought about subbing BC for Nigella before, but hey, necessity is the mother of invention. You might actually end up liking what they bring to the dish instead of nigella. If not a major arm-and-a-leg investment, you might want to try them instead. Flavor is not all that different actually. Black cumin is a bit more herbal in taste to me.

Last edited by buttoni; 01-19-2012 at 05:13 PM..
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Old 01-19-2012, 06:30 PM   #13
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Quote:
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No, the black cumin seeds I bought at an Indian grocer in San Antonio are oblong, look sorta like slender caraway seeds and about that color too. They are fairly bitter however. Nigella, on the other hand are much tinier, pure charcoal black, nearly round but not perfect spheres and are much less bitter than black cumin seeds.

I order my nigella seed from Penzey's on-line or from their catalog. I have never thought about subbing BC for Nigella before, but hey, necessity is the mother of invention. You might actually end up liking what they bring to the dish instead of nigella. If not a major arm-and-a-leg investment, you might want to try them instead. Flavor is not all that different actually. Black cumin is a bit more herbal in taste to me.
I think I will do a bit more looking around and if worse comes to worse there is a Penzy's sort of near me, but would call first. Thanks for confirming what I thought. I did some research on the internet and there was no correlation with what I was told and what was in your recipe. Thank you for responding!
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Old 01-20-2012, 06:42 AM   #14
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Think you'll be glad you waited. I think Nigella have a slightly nicer flavor than black cumin.
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Old 01-20-2012, 02:30 PM   #15
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Yeah, just called and they have it!
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Old 01-20-2012, 02:49 PM   #16
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Wonderful! Let me know how you like this dish, Tilly.
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Old 01-20-2012, 02:54 PM   #17
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Wonderful! Let me know how you like this dish, Tilly.
Can't wait. I happen to be near Penzy's tomorrow so will stop by. Have all the other ingredients. I will let you know how it turns out, thanks for sharing.
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Old 02-01-2012, 04:30 PM   #18
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Thank you for this recipe! I made it tonight sans the hamburger and it was a hit. DH even enjoyed it and that surprised me. It's a keeper and I'm trying the hamburger version soon!
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Old 02-01-2012, 06:26 PM   #19
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Oh, that's great, Peachy! Glad you guys liked it! I made a batch of this just last week myself. It's so easy and so good. You're going to like the meat version even better!
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Old 02-01-2012, 08:06 PM   #20
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Wonderful looking recipe

First of all you got a delightfully green cabbage.
Nigella seeds were first introduced to me by a Hawaiian
restaurant in nearby San Clemente. They were sprinkled
on their wonderful french fries.

I will certainly try to find them and make this
recipe. With or without the hamburger this makes me
want to eat my veggies.
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Old 02-02-2012, 03:16 AM   #21
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First of all you got a delightfully green cabbage.
Nigella seeds were first introduced to me by a Hawaiian
restaurant in nearby San Clemente. They were sprinkled
on their wonderful french fries.

I will certainly try to find them and make this
recipe. With or without the hamburger this makes me
want to eat my veggies.
I found them at Penzey's.
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Old 02-02-2012, 06:20 AM   #22
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Penzey's is where I order mine, too, Tilly.
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Old 02-02-2012, 10:49 AM   #23
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Going to look around for some of these seeds, Sounds Yummy.
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Old 02-02-2012, 02:52 PM   #24
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Make sure you get the exact seeds. Penzey's almost had them confused with something else (I can't remember what, now because it was about two weeks ago that I went shopping there.) You know, go into one of their stores and I cannot come out with just one item!!!!
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Old 02-02-2012, 02:59 PM   #25
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Sounds wonderful, Peggy - I don't have much hope of finding those fancy seeds, but I'm probably going to make a version of this tomorrow anyway.
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Old 02-02-2012, 04:32 PM   #26
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Jen, can you get black cumin seed through any stores there? They're fairly similar in taste to nigella. Perhaps poppy seeds would provide an interesting flavor, and somewhat similar flavor IMO, as well.
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Old 02-02-2012, 04:55 PM   #27
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I am making this as we "speak". The smell is wonderful!
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Old 02-02-2012, 04:59 PM   #28
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Oh, I'm excited to find out how you like it, Tilly! You doing the "with meat" or meatless version?

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Old 02-02-2012, 05:04 PM   #29
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Oh, I'm excited to find out how you like it, Tilly! You doing the "with meat" or meatless version?
With!
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Old 02-02-2012, 05:43 PM   #30
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That was REALLY good. Thank you, Peggy. My only regret is that I did not double it. For the cabbage and carrot I just used 3/4's of a bag of cole slaw mix. I had to slip that pepper in on my daughter and lo and behold, she did not even notice it! YUM!
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