Ingredients
Cabbage from garden
1 red onion
can of tomatoes and chilis
1 can of coconut milk
1 jar of Butter chicken sauce
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
dashes of onion powder
olive oil
cilantro
Quinoa (or rice)
Recipe:
Cut up the cabbage and separate the stalks from the leaves (depending on the variety of cabbage).
Cut up the onions in medium/small size pieces.
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 tomatoes once onions have cooks for a short while until the tomatoes start to breakdown.
Then add in the shrimp, cumin and coriander powder along with some cayenne
powder.
After just a few short minutes, add the cabbage stalks...stir well and
at this time add in the butter chicken sauce. Give it a good stir, then add the coconut milk to the butter chicken jar and give it a good shake to clear out all the sauce...add to dish and stir.
Let the sauce heat back up. Once close to boiling add in the cabbage leaves.
Cover
for a couple of minutes, stir frequently. Keep an eye on it...when the leaves
look just right to your liking, turn the stove off, it doesn't take long (you don't want to overcook the leaves).Turn off stove and top with fresh cut up cilantro...and it's ready to eat!
Enjoy it on a bed of quinoa or rice.
All ingredients
All ingredients cut up
Heat some olive oil in ceramic pan with freshly ground black mustard seeds and cumin seeds
Add onions and garlic to heated oil and stir until the onions start to turn transparent
add the tomatoes and chili...stir for a few minutes
Add the thawed and well drained and dried shrimp...add the cumin and coriander powder onto shrimp
Stir shrimp into current ingredients, then dust with cayenne powder to hotness preference (consider that the tomatoes come with chili and the butter sauce is mildly chili)
After stirring shrimp for a few short minutes to heat and coat, add the cabbage stalks, and stir to coat
After a few short minutes add the butter chicken sauce and stir in
Add the coconut milk right after...I pour it into the butter chicken sauce jar to rinse out all the saucy goodness from the jar
Mix all in well and wait until it all reheats
Once the sauce has heated up again (having the heat at medium/high the entire time) add the cabbage leaves
Mix in well and cover very briefly
Check on it frequently and stir to not overcook the leaves...they cook fast and keep cooking as they sit in the hot liquid after turning the stove off.
Turn the stove off and top dish with fresh cup up cilantro
Enjoy on a bed of quinoa...or rice
To cook the quinoa, first rinse well, then add twice as much water as quinoa on stove and bring to a simmering boil. Then cover until the liquid disappears and the dark white spot in each grain (seed) becomes clear
Enjoy!
