Sep 14, 2009

Pakistani Cabbage on Rice

This recipe is great for the cold days of Fall and Winter. The warm spices will help to clear out minor congestion from the sinuses and chest. It is the perfect pick-me-up on a cool and gunky day. It's also very flexible to the veggies you have on hand, so don't be afraid to experiment.

  • 1/2 teaspoon olive (or vegetable) oil
  • 1 1/2 onions, chopped
  • 3 tablespoons minced garlic
  • 2 whole black peppercorns
  • 1 teaspoon grated or ground ginger
  • 1 1/2 teaspoons garam masala
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 cup water, divided
  • 1/2 medium head cabbage, chopped
  • 1 can (or 1.5 cups) cooked chickpeas
  • 2 tomatoes, sliced OR two 10-15 oz cans diced tomatoes
  • 1 1/2 cups frozen green peas
  • Prepared rice to serve veggies on top of
  1. Heat oil in a large pot over medium heat and stir in onions, garlic, and peppercorns. Saute until onions are tender.
  2. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
  3. Stir 1/4 cup water into the saucepan. Mix in cabbage, chickpeas, tomatoes, and remaining water.
  4. Increase heat to medium-high. Continue to cook until all vegetables are tender, stirring often and trying to coat the veggies with the spices, taking about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
  5. Serve the vegetables on top of the warm rice.
What We Do:
This is not hot-spicy, but it is warm and spicy and therefore probably not for children who aren't accustomed to the sensation of food really warming you from the inside out. If you think your children might be OK, you could leave out the red pepper. I'm mean like that so I served it as is over some long grain brown rice on a sniffly day. I loved it! My cabbage-lover was not so fond of it, but it did curb the snifflies as intended so hey!

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