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SAUTÉED CABBAGE
4 servings

I. WITH BACON AND HERBS

Shred:

  • One medium head cabbage (about 2 pounds), trimmed and cored

Cook in a large skillet over medium heat until crisp:

  • 4 slices bacon

Tranfer the bacon to paper towels to drain. Increase the heat to medium-high. Add and sauté in the bacon fat until golden, about 5 minutes:

  • 1 small onion, thinly sliced

Add the shredded cabbage along with:

  • ½ teaspoon salt

Cook, stirring, until the cabbage is crisp-tender. Serve with the bacon crumbled over the top along with:

  • ¼ cup chopped herbs such as parsley, thyme, tarragon, dill, or a combination
  • Lemon juice or cider vinegar to taste

II. WITH CHILES AND FRIED SPICES

Shred:

  • One small head cabbage (about 1½ pounds), trimmed and cored

Heat in a large skillet or wok over medium heat until shimmering:

  • 3 tablespoons Clarified Butter or vegetable oil

Add and fry, stirring frequently, until fragrant and beginning to pop, 1 to 2 minutes:

  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • (2 small dried red chiles, seeded and stemmed)

Add and fry for a minute or less (be careful, the leaves will sputter a bit):

  • 2 garlic cloves, thinly sliced
  • (1 sprig curry leaves, stem discarded)

Promptly add the shredded cabbage and increase the heat to medium-high. Stir in:

  • ¾ teaspoon salt
  • ½ teaspoon ground turmeric

Cook, stirring, until the cabbage is crisp-tender, 5 to 8 minutes. Remove from the heat and stir in:

  • 1 tablespoon lemon juice
  • (¼ cup chopped cilantro)

Serve immediately as a side dish or as a light meal with:

  • Dal and cooked basmati rice
Vegetables