Cabbage curry salad (or rescued caramelized cabbage) カレー味のキャベツのサラダ

Making good on her threat to rescue the somewhat less than successful “skillet caramelized cabbage” my wife transformed it into curry flavored cabbage. Getting a cue from coleslaw, she added carrots and raisins. Then she further transformed it by turning it into a salad using mayo and strained (Greek) yogurt as a dressing. I think this dish may have been inspired by a recipe in her favorite Indian cookbook by Madhur Jaffrey’s called “Quick and Easy Indian Cooking”. Even so, I am certain, the recipe would not have called for the use of failed skillet caramelized cabbage. Nonetheless this was much better than the original.

Ingredients:
1/2 head of cabbage (about 1 1/2 lbs.) (I used the previously made caramelized cabbage)
3/4 tsp. Cumin seeds
1/2 tsp. Fennel seeds
1 tsp. Sesame seeds
1 cup raisins.
1 medium or large onion diced
2 to 3 carrots julienne
1 tsp. Salt
1/8 to 1/4 tsp. cayenne pepper
1 tbs. Lemon juice (I used sushi vinegar)
1/2 tsp. Garam masala

Directions.
Put some oil in a frying pan on medium high heat. When the oil gets hot add the cumin, fennel and sesame seeds to bloom the spices. When the sesame seeds begin to pop quickly add the raisins. They will essentially fry puffing up and turning light brown. Then add the onions and sauté until they have browned a bit. Add the carrots and cook until they soften somewhat. Add the cabbage. Stir and cook until blended and the cabbage has become soft. Add the salt and cayenne. Then at the very end add the lemon juice (or sushi vinegar) and the garam masala.

This was a major improvement over the sorry caramelized cabbage dish. The spices had depth of flavor and some zing but were not too hot. The raisins gave it sweetness that contrasted well with the tangy note added by the vinegar. The garam masala gave it a bright spark at the end of the bite. I would almost go so far as to call it a coleslaw curry. It tasted great both hot or cold. Although this can be eaten hot or cold, we further morphed it to salad.

I served this dish with sweet potato croquet, French fries made from sweet potato. I think this was a small dish that went with a drink in the evening.

This was a lunch over the weekend. I served the cabbage curry dressed with the mayo greek yogurt combo. The plate included a curry flavored chicken salad, cantelope and grapes (chicken was leftover breast meat from the whole chicken we cooked on the Weber grill) and Angel biscuit.  Both salads were curry flavored but tasted quite different.

I think my wife was indeed successful rescuing the cabbage from the original dish.