Debashish Banerji's Potatoes With Cabbage

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Red cabbage
1 1/2 tablespoons	22ml	Oil
1 teaspoon	5ml	Black cumin seeds (kala jeera) - see * Note
1/2 teaspoon	2.5ml	Black mustard seeds
1 1/2 tablespoons	22ml	Finely-chopped ginger root
6		Basil leaves
12		Baby red potatoes - unpeeled, halved
1 teaspoon	5ml	Salt
1/4 cup	4g / 0.1oz	Cilantro leaves - (packed)

Recipe Instructions

* Note: Black cumin seeds and black mustard seeds are available at Indian markets.

Remove the outer cabbage leaves. Quarter the cabbage, if whole, and remove the core. Slice the cabbage crosswise into 1/2-inch pieces.

Heat the oil in a Dutch oven over medium-high heat. Add the black cumin and mustard seeds and cook until the mustard seeds pop, 1 minute. Add the ginger, then the basil leaves and cook a minute or so. Add the potatoes and cook, stirring to mix with the spices, about 3 minutes.

Add the cabbage and salt. Mix well, cover and cook over medium-high heat until the potatoes are tender and the cabbage is wilted but still slightly crunchy, about 20 minutes. Taste and add more salt if needed. Turn out and top with cilantro leaves.

This recipe yields 6 servings.

Each serving: 109 calories; 405 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 17 grams carbohydrates; 2 grams protein; 3.51 grams fiber.

Source:
The Los Angeles Times, 01-09-2002

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