Braised Cabbage
Updated March 24, 2020
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds savoy cabbage
¼ cup plus 1 tablespoon canola oil
2 whole cloves
1 tablespoon black mustard seeds
20 curry leaves
1 bay leaf
2 tablespoons finely chopped shallot
2 teaspoons finely chopped garlic
2 tablespoons peeled, julienned fresh ginger
½ tablespoon ground turmeric
1 to 2 tablespoons finely chopped seeded jalapeño pepper
1 cup chopped fresh or canned tomato
1 ½ cups vegetable broth
Kosher salt
Nutritional analysis per serving (3 servings)
22 grams carbs; 309 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 24 grams fat; 10 grams fiber; 1085 milligrams sodium; 7 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedges stay together while cooking. Place a heavy skillet, large enough to hold wedges fairly snugly, over medium heat. Add ¼ cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside.
- Step 2
Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook, stirring, for 1 minute. Add ginger, turmeric, 1 tablespoon jalapeño, tomato and broth. Season with salt to taste. If desired, add more jalapeño to taste.
- Step 3
Increase heat to medium-high, and bring to a boil. Add cabbage, fitting it tightly together in the bottom of the pot. Cover, reduce heat to medium, and braise cabbage until tender, about 10 minutes, turning it once halfway through cooking. Remove and discard cloves, curry leaves and bay leaf. If desired, serve with rice.
Private Notes
Comments
Curry leaves are generally available at you Asian grocer. You can also find them on Amazon. Since the recipe calls for 20 leaves, I'd make an effort to find them and not substitute curry powder. Note: these leaves will keep well in the freezer, so buy a bag of them.
For braised cabbage, this winds up being a lot of ingredients, and I can't say the end product is worth the trouble. Strong flavors like the curry leaves and ginger competed with - more than they complimented - other components. I much prefer a simple slow-cooked number with no more than a few items in the pot.
Delicious. I substituted for the curry leaves which I didn’t have, just using a good dollop of curry powder and I browned just a few onion wedges with the cabbage wedges. Easy and delicious
Made this for the first time today. Skipped the cloves. Fragrant and delicious. Served it with buckwheat.
Very tasty. But I suggest to braise the cabbage in advance, that way it is more tender.
I love this recipe and often make it with sausage but today decided I made it into a soup. Amazing.