Shredded Cabbage with Cilantro, Sour Cream (low-fat) Cashews & Raisins

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©Joyce Hays, Target Health

 

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©Joyce Hays, Target Health – Line up all the ingredients, near the stove, so you can add them easily.

 

Ingredients

 

2 Tablespoons peanut oil or canola oil

2 teaspoons black mustard seeds

2 teaspoons urad dal (optional), or 1 teaspoon each urad dal and channa dal (optional)

Pinch cayenne (or to your taste)

2 teaspoons ground coriander seeds

1 teaspoon turmeric

1/2 teaspoon cumin

2 garlic cloves, minced

2/3 cup cilantro, chopped

1 onion, cut in half root to stem, then thinly sliced across the grain

1 small cabbage (or 1/2 large), cored and shredded

1 cup cashews, toasted

Pinch black pepper (grind to your taste)

4 Tablespoons grated coconut (to taste)

1 cup golden raisins

1 pint low-fat sour cream

 

Directions

 

1. Clean the cabbage and cut into thirds or quarters. Slice it thinly with a mandolin and set aside in bowl.

2. Line up all the ingredients near the stove, so that you can add them quickly.

3. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds (and dal if using). As soon as the mustard seeds begin to pop, add the cumin, cayenne, coriander seeds and turmeric.

4. Stir together, and add the onion and garlic. Cook, stirring, until onion begins to soften, about three minutes.

5. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Add the golden raisins and cashews, salt (optional), stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender.

6. Stir in the coconut, taste and adjust seasoning. Keep warm.

Taste, and decide if you want to add the sour cream or not. The photo, above, has no sour cream added and tastes wonderful. The spices are stronger without the sour cream.

 

The photo, below, has sour cream added. I would say, that after experimenting with this recipe several times, I prefer not adding the sour cream. Without adding sour cream, the wonderful spices can be experienced much better. I love this recipe because of the mild spicy-ness. You could simply serve sour cream at the table and let people add what they want. You might also like to serve some chutney at the table.

 

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 ©Joyce Hays, Target Health

 

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©Joyce Hays, Target Health Inc.

 

Serve warm with basmati (above) or jasmine rice. Instead of water, make the rice in chicken stock or chicken broth.

It’s fun to take a common veggie, like cabbage, and turn it into a really interesting and delicious meal or side dish. The first time I served this, it was a side dish with rice, fish and icy white wine. The meal began with another kale salad, I’d been experimenting with. (recipe next time). We smacked our lips. Last night, it was equally good, but I would recommend not mixing sour cream into this recipe because it dulls the spices, and they’re so good, you really want them to explode in your mouth.

 

Bon Appetit!

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