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Indian Spice Cabbage and Zucchini

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The premise of this started out from an episode of Alex's Day Off where she made some Indian spiced cabbage. I wanted it to be a bit more hearty with more veggies, to step off the side into the center of the plate. When I made the Korean bean paste noodles the other day, I really was loving the smell of the potatoes browning with zucchini and cabbage, so I decided to use that combo again. I served the veggies with a roasted chicken leg (I wanted to grill it but was out of charcoal). This meal was very easy and very cheap. The spice mixture served double in the cabbage and as a base for the chicken rub, and the whole thing coast 9 dollars at Whole Foods (if you have a nice spice collection).


The spice blend, pre-grind.



Trying out a new tip. Anyone watch Dinner with the Band on IFC? It's one of my new favorites! Sam told me in the last episode I saw that instead of toasting my cinnamon with the rest of the whole spices, I should strait up burn it! I really liked the smell this was giving off, and I think this tip was a winner, but I will have to try it a few more times before I make the final decision.



Once you grind the spice, take out a little less than a tablespoon to use in the cabbage. The rest, add some oil, a little softened butter, and some brown sugar.



Then rub it on the chicken legs. Grill or roast these until the skin is crisp and the chicken is fully cooked.





Add some cumin to the oil 30 seconds before you add the potatoes.





I moved the zucchini and cabbage to the side of the pan so the cabbage could get some browned bits too.





After that, I just mixed everything together and added the spice mix and the chile-garlic-shallot-ginger paste. When this cooked for 2 minutes, I added a few tablespoons of red wine vinegar.





This was a tasty, cheap, easy meal for a Wednesday night. Everyone at work the next day said my leftovers smelled really good.




1 1/2 tablespoons of cumin 1 1/2 tablespoons of coriander 1 tablespoon shelled cardamom 1/2 teaspoon aniseseed 1/2 inch of cinnamon Toast whole spices. Grind. Set aside slightly less than a tablespoon for the cabbage. Take the rest and add a tablespoon of brown sugar a splash of oil, and a tablespoon of softened butter. Mix well and spread all over 2 whole chicken legs, being sure to get under the skin. Roast or grill until skin is crispy and inside is cooked. dice potato, zucchini, and cabbage. Make a paste from 3 garlic cloves, an inch of ginger, 4 seeded chiles, and a shallot. Add a few pinches of whole cumin seeds to hot oil, cook 30 seconds. Add potatoes, fry till starting to brown. Add zucchini and cabbage. Get some brown on them. Add paste and reserved spice blend from earlier. Cook 2 minutes. Add a few tablespoons of red wine vinegar.


1 Comment

That looks so good....

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