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Curried Cabbage with Cashews

Curried Cabbage with Cashews
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by in Jul 2011

Yield: 6 servings

This simple recipe is so tasty and warming that it's become a favorite in Yankee's own kitchen. Tracie serves it with whole-wheat tortillas fried in a pan with a little olive oil--a quick alternative to Indian chapati bread.

Ingredients:

  • 1/4 cup butter or olive oil
  • 1/3 cup raw (unroasted, unsalted) cashews
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon cumin seed
  • 1 small (about 11/4-pound) cabbage, thinly sliced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

In a large (12- to 14-inch) frying pan over medium heat, melt butter (or warm oil). Add cashews, ginger, and cumin; cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes. Add cabbage and turmeric; cook, stirring often, until tender, about 10 minutes. Season with salt and pepper.
Updated Friday, June 10th, 2011

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