Cabbage subji in the Gujarati style

This is a simple recipe for a subji (vegetable dish) that I learnt from the mother of an ex-girlfriend. I am unsure if it was her invention or something that she herself picked up while living in India, but it is a very interesting preparation for cabbage, one that shows off the affinity cabbage has for nuts. And the leftovers make a very fine breakfast.

Ingredients

• a small head of cabbage
• 1-2 Tbs cooking oil or ghee^*
• about 1 tsp salt


• 1 Tbs butter or ghee
• 1 Tbs black mustard seed
• 3 Tbs shredded dried unsweetened coconut
• about 1 tsp red chili flakes
• 2 tsp ground turmeric (haldi)

Method

1. Slice the cabbage into long shreds.
2. In a wok or cast iron skillet, heat the oil. Add the cabbage and stir occasionally, allowing the cabbage to toast a little against the pan. Sprinkle with salt, to taste. When done, remove the cabbage to a serving dish.
3. In the pan, add the butter, black mustard seeds, coconut, chili flakes, and turmeric. Set on a low flame, until the the mustard seeds pop and the coconut toasts. Pour these spices over the cabbage and toss to cover.

This makes a good accompanying dish to muttar paneer or chole or any other tomato-based dish.

* Devon Hart, one of our Everything2 Test Cooks, strongly recommends using ghee.

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