Punjabi-Style Cabbage

• 3 tablespoons (45 mL) oil
• 1 tablespoon cumin seeds
• 1 teaspoon turmeric powder (see Notes)
• 1/2 yellow or red onion, peeled and diced ( 1/2 cup 75 g)
• 1 (1 inch 2.5-cm) piece ginger root, peeled and grated or minced
• 6 cloves garlic, peeled and minced
• 1 medium potato, peeled and diced (1 cup 150 g)
• 1 medium head white cabbage, outer leaves removed and finely shredded (about 8 cups 560 g)
• 1 cup (145 g) peas, fresh or frozen
• 1 green Thai, serrano, or cayenne chile, stem removed, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon red chile powder or cayenne
• 1 1/2 teaspoons sea salt

1. Slow Cooker Instructions:
2. 1 Put all the ingredients in the slow cooker and mix gently.
3. Cook on low for 4 hours.
4. Serve with white or brown basmati rice, toti, or naan.
5. This is a great filler for a pita with a little drizzle of soy yogurt mira.
6. Stovetop Instructions:
7. In a deep, heavy pan, heat the oil over medium-high heat.
8. Add the cumin and turmeric and cook until the seeds sizzle, about 30 seconds.
9. Add the onion, ginger root, and garlic and cook for 2 minutes, stirring occasionally to prevent sticking.
10. Add the potato.
11. Cook for 2 minutes, until soft.
12. Add the cabbage and cook for another 3 to 4 minutes, stirring occasionally to make sure all of the cabbage is mixed well with the spices.
13. Add the peas, chile, coriander, cumin, black pepper, red chile powder, and salt.
14. Turn the heat to low and partially cover the pan.
15. Cook until the cabbage wilts, about 8 to 10 minutes.
16. Some like to cook it a little longer.
17. My kids like it a tiny bit crunchy.

oil, cumin seeds, turmeric, red onion, ginger root, garlic, potato, head white cabbage, peas, green thai, ground coriander, ground cumin, ground black pepper, red chile, salt

Taken from www.cookstr.com/recipes/punjabi-style-cabbage (may not work)