Katja’s garbage (fried white cabbage)
When she first came to Portsmouth, Katja stayed at our place for a couple of weeks until she sorted out her accommodation. There were several things she liked - one of them was the garbage (cabbage), and another was the 'hostility’ (hospitality)!
This is also an utterly simple dish – just needs a normal talimpu (tempering) in a large kadai with a lid and some finely sliced white cabbage.
1 small white cabbage, cut in half, then sliced finely into semi circles
2 tbsps sunflower oil
1 ½ tsps. cumin seeds
1 ½ tsps. mustard seeds
1 tsp chana dal (split peas)
1 tsp urad dal (white lentils)
1 green chilli, slit
Handful of karyapak leaves (15?)
Small bunch of coriander leaves
1 tsp asafoetida (hing/ingva)
1 inch piece of ginger, finely chopped
In a large kadai or heavy bottomed frying pan, heat the oil, then do a talimpu with the cumin seeds, mustard seeds, the urad dal and the chana dal. Then the karyapak, then the ginger and the chilli and a few coriander leaves. Then the asafoetida (let it sizzle in the oil for a few seconds). Then turmeric, and salt. The chuck in the sliced cabbage. Stir it all around till the cabbage is well coated. Put a lid on it and let it cook in its own steam. Takes about 15 minutes perhaps. Garnish with coriander leaves.