Ingredients
- 2 tablespoons unsalted butter, plus 1/2 stick
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole caraway seeds
- 2 teaspoons whole coriander seeds
- 2 small heads savoy cabbage, cored, leaves thinly sliced
- 1 tablespoon kosher salt, plus more for seasoning
- 1 poblano pepper, washed and cut into thin rounds, including seeds
- 2 tablespoons red wine vinegar
- 4 oranges, juiced
- 3 tablespoons finely chopped cilantro leaves
Directions
In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.
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By Sgonzal
on April 15, 2012
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This recipe has the potential to be good, but the instructions leave a lot to be desired. As others have mentioned, there is no mention about the remaining 1/2 stick of butter listed in the ingredients. Also, the juice of 4 oranges is not very precise. I did not use all the juice and still had plenty of juice left in the pan. 10-15 minutes is way too long for this cabbage as it gets pretty lifeless minutes into the pan. Also, more cilantro is needed in relation to all that cabbage.
By mcmignin
Wayne, IL
on March 27, 2012
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This dinner was my first attempt at both preparing and eating Indian food; I loved it! I followed each of the recipes exactly, and I wouldn't change a thing. (I did add a bit more butter to the cabbage, but only about 1 T. Thank you for the inspiration and the great recipes!
By jovanna_2562938
Long Island, NY
on March 21, 2012
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I didn't even see the 1/2 stick of butter mentioned in recipe ingredients, good thing, it's too much for me anyway. I used only a few Tbs. to toast the seeds and braise the cabbage. I added black mustard seeds to the toasted spices as well b/c they are used in Indian cooking. I didn't have orange juice, so I used up about 4 Tbs. of a mango jam and it melted in the pan, a good substitute for juice along with the red wine vinegar. Altho' I like plain cabbage in wedges w/a little butter, this is nice too for a bit of a fancier presentation that is fast, easy, and tastes good.
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