Recipe: Cabbage And Peas

A variant of an Indian dish, made even healthier, and with a spice tweak in the form of smoked paprika instead of a pepper. It reminds me a bit of some german and country cabbage dishes, and has a unique taste.  I served it with a potato as a side dish.

 

Very fast to make as well.

Makes 4 servings.

 

Ingredients

1 large head of cabbage (about 3 lbs)

1 tsp ground turmeric

1 tsp ground, smoked paprika

1 tsp black pepper

½ tsp salt.

½ cup water

2 cups frozen or thawed green peas

 

  1. Cut cabbage into quarters and slice out core. Cut into strips about ½ wide.
  2. Place cabbage in pot.
  3. Mix water with spices and pour over cabbage. Check bottom of pot – there should be a thin layer of water. If not, add slightly more.
  4. Cover pot, bring water to boil, then simmer, stirring occasionally.
  5. Make sure there’s always a thin layer of water in the pot.
  6. When cabbage softens, add peas. Stir thoroughly and heat through.
  7. Serve.