My deliciously seasoned curried cabbage is sure to turn your World around. Growing up in Zimbabwe I ate a lot of cabbage and fresh leafy vegetables with my rice or sadza. Sadza is a polenta-like dish made with white corn not sweet corn. We ate with our fingers, gently tearing off a piece of the tender cabbage and wrapping it around the sadza before engulfing it. Yum!
Cabbage sauteed in spices, whole and ground and sprinkled with a dash of dark vinegar.
Seasoned Curried Cabbage
You will need:
- 1 tablespoon ghee or grapeseed oil
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon fenugreek seeds
- 1 medium head of cabbage, quartered
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 2 tablespoons sorghum vinegar
- Heat the oil or ghee in a medium sized pan.
- Scatter in the cumin and fenugreek seeds.
- Once they start to sizzle and lightly brown, immediately layer the cabbage pieces with the cut side down.
- Sprinkle the cabbage with the turmeric, sea salt, cumin and vinegar.
- Close the lid and reduce the heat to medium low.
- Take a peek after several minutes. The cabbage should have slight wilted.
- Gently shift around and flip over the cabbages allowing the spices combine and spread.
- Steam until the cabbage is cooked through but not mushy.
- Season to taste. I almost always add more salt and extra sorghum vinegar.
- Serve hot with a warm bowl of rice, mash potatoes or sadza.
The current ingredient I’m absolutely in love with right now is black vinegar made with sorghum. It’s dark and smokey, tangy with a hint of sweetness to it. It’s a soft yet bold vinegar. I put in in my salads and soups too. I sometimes use it as an alternative to soy sauce in my cooking, especially in marinades.
What vinegar do you love and how do you use it? Would love to hear from you.
For the love of ghee,