Braised Cabbage with Ginger and Cumin

Adding fresh ginger and cumin—spices typical of Indian cuisine—to braised cabbage turns an ordinary vegetable into an exotic taste experience.

1 tablespoon butter or margarine

1 tablespoon vegetable oil

1 medium onion, chopped

2 tablespoons minced, peeled fresh ginger

2 garlic cloves, finely chopped

1 medium head green cabbage (2 pounds), cut into quarters, cored, and very thinly sliced

1⁄2 teaspoon cumin seeds, crushed

1⁄2 teaspoon salt

1 cup water

• In 12-inch skillet, melt butter with oil over medium heat. Add onion and cook until tender, about 5 minutes. Stir in ginger and garlic; cook, stirring, 30 seconds.
• Stir in cabbage, cumin seeds, and salt; increase heat to medium-high and cook, stirring frequently, until cabbage begins to wilt, about 5 minutes (do not let garlic burn).
• Add water and cook, stirring occasionally, until cabbage is very tender and water has evaporated, about 10 minutes.

Makes 6 accompaniment servings.

Prep: 10 minutes

Cook: 20 minutes