Ashy's vegetarian recipes ©2002 all rights reserved

Krishna Cabbage

Here's a joke to start off with:

  A man brings his business colleagues home for dinner unexpectedly and his wife says, 'Are you mad? We haven't got anything for dinner.'

  ' Don't worry,' he whispers - 'We'll say were having duck and then later you can run into the kitchen and say 'Oh dear the duck's burnt. We'll have to have stewed cabbage instead.''

  Later that evening they're sitting round the table and the wife goes to the kitchen. She returns with a look of horror on her face and the husband says 'What's the matter? Is something burnt?'

  'Yes,' she says - 'the cabbage.'

  Cabbage generally gets bad press among carnivorous members of the human race, but it is fairly high in protein and is full of vitamins and minerals. Furthermore, if treated properly, it tastes great.

  This is a dead easy recipe with hardly any ingredients. 'Why is it called Krishna Cabbage?' I hear you ask. 'Because I first tried it at a meeting of Krishna devotees, which I stumbled into accidentally at my friend Suzanne's house,' I feel compelled to answer.

  Krishna devotees don't eat chillies, onions or garlic so there aren't any in this recipe. Add them if you like, but I think it's just perfect without.

 

Ingredients:

 

Cabbage (as much as you want) shredded
About 20 almonds, chopped
1 tsp. Black mustard seeds
1/2 tsp. turmeric powder
Vegetable oil
Salt

  Heat some oil in a large deep pan with a lid. Chuck all the ingredients in and stir them around. Cover the pan. Turn the heat down just a little. The idea here is to sweat the cabbage so that it cooks in it's own steam, so keep checking it, stirring and if it is sticking or browning too fast, turn the heat down a little further. Keep the lid tight on the pan between stirring. Cook until the cabbage is transparent and starting to go brown.

  There. Simple isn't it.

  This makes a tasty lunch served with bread and butter.

 
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