Wednesday, October 11, 2017

Cabbage With Garlic And Shallots

My second post for I Heart Cooking Clubs (IHCC) theme for this week, October Monthly Featured Ingredient Challenge : Alliums !

I've made a simple, vegetable side dish, Cabbage with Garlic and Shallots, one of Madhur Jaffrey's recipes from her cookbook World Vegetarian, a thick book with 650 vegetarian recipes!



Ingredients used are cabbage, garlic, shallots, green chile, scallions and Chinese celery of which I have replaced with fresh cilantro. Recipe calls for 1/4 cup of water, the next time I will use only a tablespoon or two just to moisten the dish, since I've skipped the part where it says to cover and cook for 5 to 7 minutes. The cabbage is young and tender, so it takes just a few minutes of stir-frying to wilt it down and soften it a little. Instead of stock, I've used water, since the cabbage is sweet, the veggie stock is not really necessary. A simple lovely side dish, which I've served with Ina Garten's Scallion Basmati Rice and a curry dish, which I will be sharing in my next post.


Cabbage with Garlic and Shallots
(adapted from World Vegetarian, Madhur Jaffrey)
3 tablespoons peanut or canola oil
4 to 5 medium shallots, peeled and cut into long, fine slivers
2 garlic cloves, peeled and cut into long, thin slivers
1 fresh  hot green chile, cut into long, fine slivers
4 scallions, first cut into 2-inch lengths and then into long, fine strips
1-3/4 pounds fresh green cabbage (about 1/2 large head), with its hard core removed and then cut lengthwise into very fine strips
3 to 4 tablespoons chopped Chinese celery or plain celery leaves (fresh cilantro)
1/4 cup vegetable stock
1 teaspoon salt, or to taste

Put the oil in a large, wide pan or large wok and set over medium-high heat. When hot, put in the shallots and garlic. Stir and fry for a minute. Put in the green chile and stir for another 30 seconds. Now put in the scallions, cabbage, and celery. Cover, turn the heat to medium, and cook for 5 to 7 minutes, or until the cabbage has wilted completely. Uncover, turn the heat up a bit, and stir for another minute or two. Taste for salt and pepper.


I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
October Monthly Featured Ingredient Challenge : Alliums


and 

 I'm linking this post with Cookbook Countdown #22 hosted by 



6 comments:

  1. I have a big cabbage in the fridge waiting to be cooked. This recipe would do it.

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  2. I love cabbage Joyce this looks really delicious :)

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  3. Cabbage, so often overlooked, is one of my favorites. I can tell it is young and tender on the plate and it screams delicious to me. Love the touch of the chiles. So yummy!

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  4. How have I not made this Madhur Jaffrey cabbage dish before? ;-) It looks delicious. Bookmarking it for sure!

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  5. We love cabbage and love the sound of this recipe! I've pinned it to make later.

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