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This is very good as a condiment without the beans..Its hard not to eat it right out of the pot
Next time I will make a double batch. I will make with beans during bean season
Raciónes: 4-6
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Ingredientes
- 1 Small green cabbage, cored and either use mandoline or shred in food processor into thin slice about 600 g/1lb 5oz...get a digital scale.
- Anchar Paste
- 5 tbsp grape seed or sunflower oil, divided
- 1 small onion finely diced 120g/4 1/2 oz
- 2 celery stalks, 100g/3 1/2 oz, finely diced
- 2 large red chilis seeded and finely diced ( I used fresno)
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp celery seed
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 7 tbsp water
- 1/4 cup packed brown or yellow sugar (I used demerara, its what I had)
- 1/2 cup cider vinegar
- 2 tbsp yellow mustard seeds
- 5 stems curry leaves 10g / 1/3oz
- green beans, 200g / 1 oz
- 60 g / 2 oz skinless roasted peanuts
Direcciones
- prepare cabbage and set aside.
- put 3 tbsp oil into large dutch oven and place over medium high heat. Add onion, celery, chiles and cook for about 5/6 minutes, stirring to soften. Add tumeric, cumic, celery seed, cloves, cinnamon and allspice and stir in for about 1 minute on heat. Pour 7 tbsp water over mixture and cook for 1-2 mintes, stirring to form a paste. It was at this juncture that I used my immersion blender to form a paste. I realized it was a little too chunky. Just whiz to pasty consistancy but still a little lumpy. Add the sugar and vinegar, cook for about 2 minutes then add shredded cabbage. Mix well so the cabbage is well coated. Then reduce heat to medium and simmer for about 20-25 minutes depending on how old or young the cabbage is. Taste periodically, the cabbage should still have a bite. You don't want it mushy, but you dont want it raw either. Stir from time to time, until the cabbage has softened but still has a bite to it. There should be about 3 tbsp liquid left in the pot. When cabbage is done remove from heat and set aside.
- Put the remaining 2 tbsp oil into a small fry pan and pace over high heat. Add the curry leaves (removed from the stem) and fry the leaves for about 1-2 min, add the yellow mustard seeds and continue to fry until they pop and the leaves are bright green and crisp. Pour this over the cabbage mixture and mix well and set aside until completely cool.
- Prepare green beans as you would normally do them. I would saute them in vegetable/chicken broth that had added minced garlic. Saute until tender and a little browned.
- Add the beans to the cabbage mixture along with half the peanuts and 1/4 tsp salt (to taste). Transfer to a large platter and sprinkle the remaining nuts to serve.
- *I didn't have any green beans (preferring to wait till summer) and I didn't have any skinless peanuts. Only red skinned roasted ones. They were fine. I ate the cabbage mixture just as it is, without the beans. But if there is any remaining I will saute some zucchini and top it with this mixture after sitting in fridge for a day. But it's great just by itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 578mg | 17% |
| Total Carbs 25.94g | 7% |
| Dietary Fiber 9.5g | 32% |
| Sugars 7.53g | 5% |
| Protein 6.29g | 10% |
