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“Cabbage is an underrated food, maybe because it is often overcooked to the point that it is limp. In this recipe it is quickly braised and full of flavors. Adapted from Floyd Cardoz.”

Ingredients Nutrition


  1. Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
  2. Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
  3. Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
  4. Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
  5. Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
  6. Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
  7. Remove and discard cloves, curry leaves, and bay leaf.

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