Serranía Kitchen - recipes from around the world

Paul recently posted two recipes for red cabbage, to use up the gorgeous brassicas from his huerto. He still had four heads left, so he trimmed them, shredded them, used most for an experimental curry, and froze the rest fresh for a future date.

Paul’s Cabbage Curry
 

Ingredients (serves 2)

• 2 generous handfuls of shredded red cabbage
• 150 g frozen peas
• 5 tbsps sunflower oil
• 2 tsps cumin seeds (comino)
• 2 bay leaves
• ¼ tsp ground turmeric (cúrcuma)
• ¼ tsp of pimentón picante
• 2 tsps chilli powder
• ¾ tsp salt
• ¾ tsp sugar
• 1/4tsp garam masala
• ¼ litre of vegetable stock
• Basmati rice

Method

• Chop and shred the red cabbage.
• Heat the oil in a wide-based pan.
• Reduce to a medium-high heat and fry the cumin seeds and bay leaves for 30 seconds.
• Add the red cabbage and peas and mix together well.
• Fry for about 30 seconds.
• Add the turmeric and pimentón and stir well.
• Add the stock and stir.
• In the meantime, start the rice.
• Bring to the curry mixture to the boil, then cover the pan, turn heat to low and simmer for 5 minutes, stirring occasionally.
• When the vegetables are tender, stir in the chilli powder, salt and sugar.
• Cover and cook on low heat for 2-3 minutes.
• Sprinkle in the garam masala.

Serving suggestion

A couple of poppadoms each with mango chutney and/or fresh sliced onions go well with this dish.

To drink, try dry cider (brut) from Asturias , an India Pale Ale (IPA) or a strong lager. Guinness also works.

© Paul Whitelock

Tags: Asturias, bay leaves, brut, cabbage, chilli, cider, comino, cumin, cúrcuma, curry, garam masala, IPA, lager, mango chutney, onion, peas, pimentón picante, poppadom, red cabbage, salt, sugar, turmeric