Cabbage Curry

Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can … ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you.” ~ Jane Grigson

A vegetable that I quite like, but turns my house into a whinery, whenever I make it.
Do we need to eat it again… Really?
It has no taste. etc etc. Get it… whine whine whine
Mercifully looking the glamorous Kose* curry photos I took, my daughter actually said that it looked so good that, maybe she doesn’t mind eating it any more !
One small step for (wo)man… I’ll take it 😅

The TamBrahm Kose* or முட்டைக்கோஸ் (Cabbage) Curry
(All TamBrahm curries are vegetables steam – sauted with some seasoning for flavor.
No oil ginger garlic onion tomato circus here !)

1. Heat 1 tsp oil in a pan
   Splutter
   1 tsp jeera
   1 tsp mustard
   Few curry leaves
   Add and saute for a minute
   1 serrano pepper sliced
   1 inch ginger julienned
   1/4 tsp asafoetida
   (At this point, for more flavor and as a variation, Sauté 1 cup onions light brown before adding the cabbage.)
2. Add 5 cups chopped washed cabbage
   3/4 tsp salt
   1 cup frozen peas
3. Saute/ shut / cook in steam and water the cabbage releases / saute till done.
4. Garnish with cilantro and serve hot as a side dish!