Ingredients
- 1/4 pound carrot (1 large carrot, peeled and cut into sticks)
- 4 ounces yellow onion (1 cup, white or yellow onion, thinly sliced)
- 3 tablespoons olive oil (extra-virgin)
- 1 tablespoon grated ginger root (peeled, fresh ginger)
- 4 cloves garlic (pressed or grated)
- 1/2 teaspoon salt, plus more if desired
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 1/4 pounds cabbage (1/2 green cabbage, cut into 1-inch pieces)
- 1/4 cup water
- 2 jalapeño chiles (seeded, deveined, and cut into thin strips lengthwise)
How to Make
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Step 1: Put the carrot, onion, oil, ginger, garlic, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and translucent, about 5 minutes.
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Step 2: Stir in the turmeric, cardamom, and cloves and cook for 1 minute. Add the cabbage and water and stir well to combine.
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Step 3: Cover and cook, stirring occasionally to prevent scorching, for 10 minutes. Add the chiles, cover, and cook until the cabbage is very tender and the carrots are soft, about 5 minutes longer. Season to taste with pepper, and additional salt if needed.
We hope you enjoy this recipe!
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