Chinese Michihili Cabbage (from my garden:)
2 stalks of celery
1 white onion
Jump shrimp (cut up into bite size pieces)
1 tsp garlic
1 tsp garlic
1 tsp cumin powder
1 tsp coriander powder
1 tsp black mustard seed (freshly ground)
1 tsp cumin seeds (jira) (fresh ground)
dashes of cayenne pepper
Cut up the onions in preference size...I like them in bigger pieces as opposed to minced.
Heat some olive oil and ground up black mustard seeds and cumin seeds on the stove on medium high.
Once nice and hot, add in the onions, and garlic...stir frequently until they start to turn slightly transparent.
Add cut up tomato and stir in for a couple minutes.
Add the bite sized stalks and sprinkle the onion flakes, cumin and coriander powder over them, along with some cayenne powder (to your preference...I add quite a bit). Stir in.
Then add in the green leaves and a little bit of water to tie in all the flavors and let the leaves steam.Sprinkle a little bit of Himalayan salt over the leaves.
Cover and set timer for 5 minutes, stir frequently to evenly wilt the leaves. You basically want them to lightly steam. Keep an eye on it...when the leaves look just right, or 5 minutes are up, turn the stove off.
In a different pan, heat up some olive oil and throw in the cut up pieces of shrimp. I like to make them into bite size pieces and dry them with a paper towel after thawing them in water, before cooking them, to prevent them from tasting too fishy, and to soak up all the spices. Once the oil is hot and the shrimp is added sprinkle them generously with garlic powder, a little onion powder and cayenne. Keep stirring until dried and lightly browned.
Top the cabbage with the cooked shrimp, and fresh cut up cilantro...and it's ready to eat!
Enjoy it on a bed of quinoa or rice. It's great alone too.
All ingredients...not pictures, cumin and coriander
Heat olive oil with fresh crushed black mustard seeds, cumin and chili flakes. Saute onions and tomatoes
Add celery and cabbage stalks
Add spices...cumin, coriander, cayenne, onion powder, garlic powder...
Add cabbage leaves and Himalayan salt
Cut up shrimp and add to hot olive oil...sprinkle garlic powder, onion powder and cayenne
Stir frequently until dried
Add to cabbage sauce after turning stove off
Top with fresh cilantro
Prepared quinoa and ready sauce...enjoy!