Sri Lankan Cabbage – recipe
This savory recipe will convert even the most confirmed non-cabbage-eaters. It comes to us from Joan Dye Gussow, a courageous and inspiring pioneer in living a local and organic foods lifestyle. She admits that she was not a cabbage fan until she tasted this “amazingly tasty” dish, learned from a Sri Lankan scholar attending a January meeting in Norway. She affirms that this recipe warms up even a Norwegian winter!
2 or more onions, thinly sliced
1 to 2 tablespoons butter or olive oil
1 teaspoon turmeric
several whole cardamom pods
several whole cloves
2 to 3 cloves garlic, finely chopped
1 head cabbage, thinly sliced
salt to taste
1. Saute onions in butter or olive oil with garlic and spices until onions are soft, around 8 minutes.
2. Add cabbage and stir-fry until tender. Add salt to taste and serve.
Makes 4 servings.
Adapted from This Organic Life by Joan Dye Gussow (Chelsea Green Publishing, 2001). Copyright (c) by Joan Dye Gussow, 2001. Reprinted by permission of Chelsea Green Publishing.
Adapted from This Organic Life by Joan Dye Gussow (Chelsea Green Publishing, 2001).