BRAISED CABBAGE
The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Provided by Elaine Louie
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- 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 1/4 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1085 milligrams, Sugar 8 grams, TransFat 0 grams
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