braised cabbage with lentils

braised cabbage with red lentils

It's the start of the new year with new memories to make and fresh recipes to share with you. And what better way to begin than to share one of my favorite ways to eat cabbage. Cabbage has always been one of my favorite vegetables as a child and it still holds a special place in my pyramid of food choices.  I enjoyed eating cabbage a lot, so much so that it really annoyed my mother when she would ask me what I would like to eat. She also got the same answer when it came to colors, I loved grey (I owned and still own my clothing items that are in different shades of grey) and she'd insist that grey was not really a color. Needless to say, I still love cabbages and the color grey! 

napa cabbage

There are many different ways to cook cabbage in Indian households, this perhaps holds a special place in my heart because it is the way I remember my grandmother preparing it. She served this on the side with a piping hot stew of beef, chicken or lamb and fresh loaves of bread. It was definitely a much more simple dish but an absolutely delicious meal and one of my favorites from her Goan kitchen.

red lentils

There are very few ingredients in this dish and the flavors are still wonderfully complex. The presoaked red lentils are cooked in the hot oil that is flavored with chili and they capture the heat of the peppers which provides a delicious punch when you taste the cabbage and the lentils. Although, it is not always necessary to presoak lentils before they are cooked, I find that the soaking process quickens the speed at which the lentils are cooked and they fluff up and become much more tender when cooked in the hot oil and the cabbage. Cabbage leaves also contain a large amount of water and when cooked the water is released which aids in braising the vegetables and lentils. I also prefer to use Napa cabbage in this recipe because it retains it structure against the high heat during cooking without getting mushy and too soft.

braised cabbage with lentils

braised cabbage with lentils

yields: 4-6 servings


2/3 cup red lentils
2 lbs napa cabbage
2 tablespoons olive oil
1 teaspoon red chili flakes
1 thai green chili pepper, thinly sliced
1 1/2 teaspoons kosher sea salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon fresh cilantro (or flat leaf parsley) leaves, finely chopped to garnish

1. Clean and remove any stones and dirt from the lentils. Rinse the lentils under cold tap water and soak the lentils in water for 1 hour. 
2. Remove any damaged outer leaves from the cabbage. Quarter the cabbage across its length and then cut each quarter into thin shreds. Place the cabbage in a colander and rinse the cut leaves under cold running tap water. Transfer the cabbage shreds onto a clean kitchen towel and press to absorb any excess water.
3. Heat the olive oil in a large wok with a lid and medium high flame. As soon as the oil begins to get hot, add the chili flakes and chili pepper and stir for 15 seconds. 
4. Drain the water from the soaked lentils and transfer them to the hot oil. Stir fry the lentils for 5 minutes. Add the cabbage, salt and black pepper to the wok, stir to mix and cover with the lid. Cook until the cabbage is tender with occasional stirring. This should take about 20 minutes. Remove the wok from the flame and transfer the hot cabbage to a serving dish. Garnish with the chopped cilantro (or parsley) and serve with bread or plain rice.

cabbage and acorn squash stew with coconut

I had no luck finding an authentic Moroccan tagine in N.Y.C, mostly because I tried to fit too much in a short span of time. However, I did get few tips on where to look online (which is what I will be resorting to). My week back in D.C. has been filled with rain and school. Exhilaration combined with a huge sigh of relief has been the theme of my week, as my thesis topic was finally accepted and I can now begin to crank out the potentially to-be extremely long literature review component.

To make life easy this week, I decided to go back and work on a recipe that has been stuck in my mind for a while. A Harissa based coconut stew with a little bit of an Indian kick to it. Luck was on my side, when I found a huge cabbage and an acorn squash nested in our C.S.A box this evening. The recipe is simple and quick and tasty. Not only can you play around with the Harissa depending on how much heat you want but you can also substitute the acorn squash with any other kind of squash that can hold is texture. Perhaps, some pumpkin or carnival squash ? Serve this on a bed of a hot rice or with hot naans.

cabbage and acorn squash stew with coconut

yield: 6 servings


2 tablespoons extra virgin olive oil
6 cups coarsley chopped green cabbage
2 cups chopped acorn squash
1 cup freshly ground coconut
1 tablespoon Harissa (Recipe is linked in here)
1 teaspoon turmeric powder
1 tablespoon dry mango powder
1 teaspoon dry ginger powder
salt and pepper to season
1 teaspoon mustard seeds

1. In a large dutch oven or stockpot (which is what I used), heat up one tablespoon of the olive oil on a high flame and add the cabbage, squash and coconut. Stir constantly and gently for about 5 minutes and reduce to medium flame. 
2. Add the rest of the ingredients (except the mustard seeds) and mix and let them cook for about 20 minutes or till the squash and cabbage are soft and tender. Season with salt and pepper. 
3. In a separate pan, heat the rest of the olive oil till it smokes (which will happen very quickly) and add the mustard seeds. Let the seeds cook for a few seconds till they begin to sputter. Pour the mustard seeds and olive oil on top of the stew.