Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)

After we made corned beef and cabbage, we had half a head of Savoy left over and couldn't figure out what to do with it until I was awesome and found this recipe.

Ingredients

• half a large head of savoy cabbage (or whatever cabbage you have)
• 1.5 tsp ground cumin
• 2 tbsp butter, oil, or ghee (we used plain butter)
• 1/2 tsp turmeric 
• 1 tbsp minced ginger
• 1 tsp hot curry powder
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 large tomato, chopped
• 1/2 chicken stock, hot
• 1/2 cup heavy cream
• 1 handful of cilantro, chopped

Core the cabbage and shred it. Heat the butter in a large saucepan over medium-high heat until melted. Add the cumin and stir until fragrant (about 30 seconds). Add cabbage and turmeric and stir to coat. The cabbage doesn't have much internal water, so you might have to add a splash of water to keep everything from sticking to the bottom of the pan. Cover and steam until cabbage is wilted (about five minutes).

Add ginger, curry powder, red pepper flakes, salt, and tomato. Stir to coat/combine. When things start to stick, add the chicken stock. Reduce heat to medium-low, cover and let cook for another 10 minutes.

When cabbage is tender and all the liquid is absorbed, remove from heat and stir in the heavy cream. Add chopped cilantro. Eat.


Thoughts: Pretty damn good. I was worried this recipe would be totally lame and I'd be like "why am I eating a bowlful of lame cabbage?" But it was awesome instead. You could serve this with rice, but why? Just eat it.


Disaster Index: 1/10