This weekend was all fun in the sun:) It was bright, cool, and the sun illuminated the foliage beautifully. Looking across the colorful autumn landscape I immediately imagined all the leaves gone, snow on the ground and flakes lazily meandering down from their places of birth high over my head. But not yet. Now is the time to enjoy the colors, smells and foods of the Fall.
This dish is the perfect thing for a crisp autumn night. I went a little overboard on this one by adding a cup of chopped bacon to my version the first time, but rest assured, bacon or no bacon, this is an excellent dish! It has just the right level of spiciness, is super easy to make, and is actually quite healthy (that is if you use olive oil and not butter, and of course no bacon!:). The ginger gives this dish its defining flavor, so feel free to increase its amount to taste. Remember when slicing and dicing hot peppers to wash your hands thoroughly after, or even better, wear disposable latex gloves. Nothing is worse than rubbing your eyes or nose with jalapeno juice all over your hands!
1/2 large head of cabbage (chopped)
3/4 cups peas (or carrots, or corn)
1 to 1 1/2 inch ginger (pealed and diced)
1/2 green chili (finely diced)
1/4 cup butter, olive oil, or ghee
1/2 tsp cumin
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp chili powder
1/2 tsp salt
(1/2 cup chopped cooked bacon = optional)
Heat up your oil, butter or ghee over medium high heat.
Add the diced ginger and stir frequently for 30 seconds.
Add the diced chili pepper and stir frequently for 30 seconds.
Add cumin and stir to incorporate.
Add coriander, turmeric and chili powder. Mix well.
Add the chopped cabbage, the peas, (bacon = optional), and the salt. Mix together everything, keep the heat on medium-high, put a lid on the pot and set the timer for 10 minutes.
When the 10 minute timer goes off, take the lid off the pot and stir everything up thoroughly.
Lower heat to low and cook longer if you feel the cabbage is still too hard. Otherwise, serve it up an enjoy!