Spicy cabbage recipe
All over Burma you find variations of both cabbage and cauliflower served in this way, with lots of health-giving turmeric and ginger – great on rice or as a side dish.
Ingredients
- 400 g Green cabbage leaves
- 1 2.5 cm Piece of fresh ginger
- 3 Large cloves of garlic
- 75 g Roasted unsalted peanuts - optional
- 1 tsp (level) Tumeric
- 0.5 Lemon - juiced
- 1 tbsp Fish sauce
- 2 tbsp Peanut oil
- 1 Large handful of fresh coriander leaves, roughly chopped
- 14.1 oz Green cabbage leaves
- 1 2.5 cm Piece of fresh ginger
- 3 Large cloves of garlic
- 2.6 oz Roasted unsalted peanuts - optional
- 1 tsp (level) Tumeric
- 0.5 Lemon - juiced
- 1 tbsp Fish sauce
- 2 tbsp Peanut oil
- 1 Large handful of fresh coriander leaves, roughly chopped
- 14.1 oz Green cabbage leaves
- 1 2.5 cm Piece of fresh ginger
- 3 Large cloves of garlic
- 2.6 oz Roasted unsalted peanuts - optional
- 1 tsp (level) Tumeric
- 0.5 Lemon - juiced
- 1 tbsp Fish sauce
- 2 tbsp Peanut oil
- 1 Large handful of fresh coriander leaves, roughly chopped
Details
- Cuisine: Burmese
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 7 mins
- Serves: 4
Step-by-step
- Slice the cabbage as thinly as you can. Peel the ginger and garlic and slice both into the thinnest possible slivers. If using peanuts, chop finely.
- Pour 100ml of hot water into a measuring jug, add the turmeric and stir until smooth, then add the lemon juice and fish sauce.
- Heat the peanut oil in a wok over a medium heat, then add the sliced cabbage and stir for a minute or two, or until it just begins to soften.
- Now add the slivers of ginger and garlic, and the chopped peanuts and continue stirring around for another minute or 2-3 minutes.
- Pour in the turmeric liquid. Stir over the heat for another minute or so, and throw in the coriander leaves just before serving.
- Tips: Add another squeeze of lemon juice if you feel it needs an extra lift once you have tasted it. A teaspoon of chilli powder and some sesame seeds also make good additions. It is a good dish to eat on its own with some rice or other vegetables, but would also be nice with some very simple grilled chicken.
Taken from Leon Book 2 by Henry Dimbleby and John Vincent. Published by Conran Octopus
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