The weather was beautiful this past weekend; gorgeous break in the rain we’ve been having lately. I had a special hope for this weekend because of some climbing plans and couldn’t have asked for a better Saturday. A group of us drove up to Seneca Rocks for a day of climbing the peaks. I had never been to Seneca before and it was an excellent experience. The view from 900 feet is… indescribable.
As usual, when Sunday rolls around I’m drained and really don’t want to make anything involved; I want quick. I also want something that’ll give me plenty leftovers for the week and, hey while we’re at it, something not too pricey. Cabbage is cheap. Very cheap. McDonalds cheap; and, with a few spices and a little stir fry action, tastes much better. This is really more of a side dish than a main dish, but honestly, when I’m feeling lazy I’ll just eat a ridiculous amount of a side dish to avoid the effort (don’t judge me).
1 head green cabbage; cored and shredded
2 cups frozen green peas; thawed
1 serrano chili (or any small, hot chili); minced
6 tablespoons oil
1 3/4 teaspoons cumin seeds
2 bay leaves
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder (hot or sweet)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon garam masala
Heat a large pan or wok to medium heat and add oil (swish around if in a wok). Let the oil heat up for a few seconds then add the turmeric and bay leaves. Cook only for a few seconds until fragrant (too long and it burns) then add cabbage and green peas. Cook, tossing occasionally, for one minute to coat the cabbage and vegetables in oil.
Add the turmeric, cayenne and curry powder; tossing to coat. Stir fry for five minutes until the cabbage begins to soften but still maintain some crisp. Be sure to toss on occasion to prevent burning and ensure even cooking (if you like your cabbage with a bit more crisp, stir a bit less often). Add the chili pepper, sugar, salt and garam masala and cook for a minute.
