Saute'ed Cabbage and Carrots and Turmeric
Sunday, October 14, 2012
Wanted to share a recipe we tried today... it was soooo good! Not at all expensive, either. We are really getting good with changing how we eat and a huge addition to our diet now is vegetables. With my son just recently choosing to be a vegetarian (he's 15, so it's something new every day)... I am on the lookout for things that we all can eat and enjoy and if I can keep the cost down, I love it even more!
Ivan is a Brit... so he's very familiar with Indian food and got my son and I into it as well... well, we've always said that if we were to go vegetarian, Indian cuisine would be the way to do it... we just love all the spices... you don't miss the meat when the food is so flavorful. Anyway, we all watch the Food Network all the time and one of my favorite chefs on it is Marcus Samuelson... his food always looks so good and recently I checked out one of his cookbooks from the library, and it seemed to be full of spices, like Indian... In this months' food and wine magazine, there is an article on Ethiopian food and this recipe is one that stood out. We cooked it today and although, labor intensive, it was amazing! Hope you all enjoy it as well!
Saute'ed Cabbage and Carrots with Turmeric
Active: 35 min; Total: 1 hr 20 min (8 servings)
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor.
1/3 cup extra-virgin olive oil
3 medium red onions, finely chopped (2 cups)
10 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pount carrots, quartered lengthwise and cut into 1 1/2-inch lengths
5 lbs green cabbage, cored and cut into 3/4 inch pieces
1. In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
2. Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40-45 minutes. Season with salt and serve.
Make Ahead: The cooked cabbage can be refrigerated for up to 2 days. Reheat gently before serving.