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Sephardi Spicy Cabbage

Sunday with Marlena Spieler

We bought a cabbage wanting to make this dish and then forgot all about it when we were in a hurry to cook something real quick to carry with us for our lunches. There was a lit bit of  bell pepper and carrots, so we decided to throw that in as well.  We had left half a cabbage to make the Sephardi spicy cabbage and when we read through the  recipe, couldn’t help but smile, because we had made just that in the morning

Cabbage – 4 cups, thinly sliced

Olive Oil – 2 tsp

Onions – 1 cup, thinly sliced

Garlic pods -2, minced

Bell Pepper – 1, diced

Carrots – 1, diced

Garam Masala – ½ tsp

Cumin powder- 1 tsp

Turmeric Powder- ½ tsp

Chilli Flakes – 1 to 2 tsp

Tomato – 2, roughly chopped

Salt – to taste

Lemon Juice – 1 tsp

Cilantro – 3 T, chopped

• Heat oil in a pan and add the onions and fry until softened.
• Add the garlic pods, bell pepper, and carrots and cook for 3-4 minutes
• Sprinkle all the spices into the pan and cook for another minute.
• Add the cabbage, tomato and cook and cook for about 10 minutes
• Season with salt, squeeze lemon juice and garnish with cilantro.

We served ours with rotis and the next day had it over a slice of bread.

Check out  Eileen and Mel’s blogs as well. They always make something delicious.