Lightly sauteed cabbage with sweet onions and almond. A pretty cool recipe for a pretty non exciting vegetable.
I am back – hopefully! After a long month and a half of unpredictable activities, recitals, school year end picnics and parties, and busy but good time spent among friends, guest and jolly company I am probably ready to post and visit all of you again. This is the last week of school and I am going to force myself to sleep late and just relax for a couple of weeks at least. The mockingbird sings all day, the magnolias, hydrangeas and roses are blooming and I am happy.
During my break Jac of Tinned Tomatoes emailed me that she started a blog – The Food Blog Diary, ” to publicise food blog events, competitions and giveaways.“ Bookmark The Food Blog Diary to keep up with the events, announcements and giveaways.
Summer is here ! hot and glaring. Berries, cherries, corns, beans and tomatoes are adding colors and making food shopping pretty exciting. Few weeks back I got a basket of assorted organic tomatoes. The orange, red and yellow were so pretty that I wished I could keep them forever. We sliced most of them for salads – sweet dripping goodness. I treasured and saved them till they started getting old and wrinkled. The last few one were used up in this recipe.
Cabbage is one handsome looking (for some reason I cannot refer to cabbage as a “she”) vegetable, inexpensive, abundantly available but the sound of it makes most turn up their noses to it. However in my home, we have all learned to appreciate cabbage; sometimes cooked in a casual Indian curry, sometimes in the salad, in the basic uncooked form and sometimes simply but elegantly done just like this one. Being a cruciferous vegetable the benefits of cabbage are infinite. They are loaded with phyto chemicals, minerals, vitamins and fiber. Those of you who are not friends with this vegetable, get brave and give this is try and you might just change your attitude. The tomatoes imparts that slight hint of sweet and tang and the curry leaves will blanket the “stink”. Besides it will take only a few minutes to cook this.
Sautéed Cabbage and Sweet Onions with Almonds
- 1/2 medium cabbage, chopped fine/shredded like in a coleslaw
- 1 large sweet onion, like sweet vidalia or white onions- peeled and sliced thin into half moons
- 2 hot peppers, slit (optional)
- 1.5 cups sliced tomatoes, any kind (I have used colored vine ripe)
- a fistful of sliced almonds
- 1.5 tablespoons olive oil/or any cooking oil
- some red chili powder/cayenne pepper/paprika - if you want to spice it up
- a fistful of curry leaves/kari patta, shredded (or any other fresh herb that you would want to use)
Use a large flat bottomed pan or a skillet.
Heat oil in the pan and sauté the onions and chili peppers (if you are using them) for a couple of minutes till the onions are translucent.
Add the tomatoes and cook till the tomatoes are mushy. Add the shredded cabbage, chili powder and salt; stir to combine the onion, tomatoes and the cabbage and cook at medium to high heat while stirring around till the cabbage is wilted but still slightly crunchy, about 5 minutes. Add the torn curry leaves or any other fresh herb that you would use and stir them in. Switch off the heat and add the almonds. Toss well.
Serve warm or at room temperature as a side dish.
The recipe works wonderfully with the summer BBQ parties as a side with the grilled items. Try it out with pasta, rice or just bread/flat breads and you will not be disappointed.