Every other fasting day, my dad always begs cant he have simple Indian food like greenbeans, dhal and cabbage.
My rule is that we can’t eat the same meal twice in the year, I mean what is the purpose of having a cooking blog if all I am going to be doing is cooking the same recipes day in and day out?
I was going to give in to his cries and I did go out and buy a cabbage, but while planning the menu I came across a recipe for cabbage skillet in one of my Indian cookbooks and well it had cabbage in and potatoes which was just up my dad’s street, so I thought why not make it???
My parents were a bit sceptical when I first mentioned it, because the name alone has the word skillet in, which means it should be made in a cast iron pan and shaped accordingly and maybe even baked to keep its shape?
So far from the truth, so far off the mark.
From the method, it sounded like a very familiar dish, although I can’t remember where I ate it or came across it.
The dish itself was easy to make, I kept crossing my fingers and praying that it would not get stuck to the bottom of my pot and it didn’t. Thank my lucky stars for that.
The verdict, my parents enjoyed it, surprisingly enough. Who says miracles don’t happen every day.
- 1 x cabbage, cored and shredded.
- 2 x tbsp. olive oil.
- 3 x medium potatoes, peeled and cubed.
- 1 x onion, finely chopped.
- ¾ x tsp cumin seeds.
- ¾ x tsp mustard seeds.
- ½ x tsp turmeric powder.
- ½ x tsp masala.
- ½ x tsp coriander powder.
- Salt to taste.
- Heat oil in a pot.
- Add the mustard seeds and jeera seeds.
- Once the mustard seeds start to pop, add the onions and salt and saute till the onions are soft.
- Add the cabbage and spices.
- Mix to combine.
- Add about ¼ x cup water.
- Cover and cook till the cabbage has wilted.
- Add the potatoes and mix.
- Cover and cook till the potatoes are soft, adding a little more water to prevent sticking.
- Once the potatoes are soft.
- Cook on a low heat uncovered till all the water had cooked away.