sábado, 29 de novembro de 2008

spicy red cabbage with cumin seeds and tomatoes

This is a great Indian-inspired side dish that will make your house smell as if your Indian grandmother was cooking. It can certainly go with some basmati or jasmine rice and a curry dish. But honestly, I serve it with anything I have in the house, probably because I love the flavors of cumin and cilantro, both warm and cooling. The raisins bring a slight sweetness into this very aromatic preparation.

Another good idea is to prepare some yogurt by adding some salt and chopped mint to it. The creamy, refreshing and acidic texture of the yogurt gives the cumin a softer, more round flavor to rely on. Sour cream also works great.

spicy red cabbage with cumin seeds and tomatoes:

  • 2 Tbsp unsalted butter
  • 2 tsp cumin seeds
  • 2 medium shallots, thinly chopped
  • 1 tsp crushed red pepper flakes
  • 1/2 small head red cabbage, cored and sliced into thin strips
  • 1 (14 oz) can diced tomatoes with their juices
  • 1/3 cup raisins
  • 1/2 tsp kosher salt
  • juice of 1 lemon
  • 1/2 cup chopped cilantro

In a large saute pan over medium heat, melt the butter. Add the cumin seeds and saute for 1 minute. Add the shallots and the pepper flakes and saute for 2 minutes, stirring frequently.

Add the cabbage, tomatoes, and raisins. If using whole tomatoes, crush them against the pan by using the back of a wooden spoon. Raise the heat and bring the mixture to a boil. Add the 1/2 tsp of salt, reduce the heat to low, and simmer, covered, until the cabbage is tender, 8 to 10 minutes. Stir in the lemon juice and cilantro. Season with salt if desired, and serve. Serves 4 to 6.

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