Curried Cabbage with Cashews

Curried Cabbage with Cashews

Chances are some of you still have the head of green cabbage that came in last week's box rolling around your crisper drawer. Am I right? Uh huh, thought so. It's hard sometimes to know what to do with this cruciferous wonder, especially when you're "slawed out". Behold, Curried Cabbage with Cashews!

I came across this recipe in the current issue of Yankee magazine. For some reason, I only buy this magazine when I'm in the NorthEast. I used to subscribe to it, because not only do I often find keeper recipes in it's pages, but there is some terrific writing to be found in it as well. At any rate, this recipe is from a story they did on Tracie Smith, a farmer in Fitzwilliam, New Hampshire with a 300 person CSA. She's up to her eyeballs in tomatoes, eggplant and zucchini right now,so there are some great recipes for those items as well in the article, but this gem caught my eye and I'm glad I tried it. Yet another keeper recipe from Yankee magazine!

I cut the cabbage into fourths and then across into roughly half inch slices. You could even chop it a couple more times the other way so that its more of a square piece then a long piece.

I used our Chesapeake Bay Farms butter to fry up the grated ginger, cashews and cumin seeds. It is such good butter and really shines in a dish like this. Plus, I'm always looking for ways to use this butter. Tracie serves this with flour tortillas that she lightly fries in olive oil. It makes an easy "chapati" with something that most of you have on hand anyway. Well..guess what, it's even better when lightly fried in this butter! One last note; if you don't have raw cashews, you can use roasted cashews, or almonds or pistachios and add them at the end. The nice thing about the raw cashews is that they actually soften a bit and add an interesting texture, but aside from that..it's not a deal breaker. Enjoy!

Curried Cabbage with Cashews

1/4 cup butter or olive oil

1/3 cup raw (unroasted, unsalted) cashews

3 tablespoons minced fresh ginger

1 tablespoon cumin seed

1 small (about 11/4-pound) cabbage, thinly sliced

1/2 teaspoon ground turmeric

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

In a large (12- to 14-inch) frying pan over medium heat, melt butter (or warm oil). Add cashews, ginger, and cumin; cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes. Add cabbage and turmeric; cook, stirring often, until tender, about 10 minutes. Season with salt and pepper.

Serves 6