CUMIN-COOKED CABBAGE RECIPE
Number Of Ingredients 11
Steps:
- Heat coconut oil in a skillet. Add cumin seeds, garlic, ginger, paprika, coriander, turmeric and chili flakes; cook for 1 to 2 minutes. Add the cabbage and carrots, and saute for 2 to 4 minutes. Add 1/4 cup water, then cover and cook for about 8 minutes.
CABBAGE WITH CUMIN
Make and share this Cabbage with Cumin recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a heavy based saucepan, add the cumin seed and fry for 1 minute.
- Add cabbage, ground cumin and salt, toss well.
- Cover pan, and cook over very low heat for 20-30 minutes, tossing occasionally, allowing the cabbage to virtually steam.
Nutrition Facts : Calories 118.1, Fat 7.3, SaturatedFat 1, Sodium 333.4, Carbohydrate 13.1, Fiber 5.3, Sugar 8.2, Protein 3.5
STIR-FRIED CABBAGE WITH CUMIN SEEDS
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.
Provided by Julia Moskin
Categories quick, side dish
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Trim outer leaves off cabbage. Cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds. (A bread knife is good for this.)
- Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop add half the onions, and cook, stirring often, until golden, about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat with remaining oil, cumin and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.)
- Just before serving return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams
SPICE RUBBED CHICKEN THIGHS WITH CUMIN SCENTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.
Nutrition Facts : Calories 211 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 4 grams, Protein 25 grams
CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
- After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
- Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.
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