Vegetables: Cauliflower Cabbage by Recipe Cottage

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	Cauliflower Cabbage

		INDIAN-SPICED CAULIFLOWER AND CABBAGE Yield: 4 servings 3 cups cauliflower florets 2 tablespoons unsalted butter 1 1/2 teaspoons mustard seeds 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin Salt to taste 1 medium onion, cut in thin wedges 1 hot green chili, minced 1/2 head green cabbage, cut in 1-inch squares 1/4 cup vegetable or chicken broth 1 tablespoon each: tomato paste, lemon juice 1/3 cup chopped fresh cilantro Cook the cauliflower in boiling water just until crisp-tender, about 2 minutes. Drain well. Melt the butter in a large skillet over high heat with the mustard seeds, coriander, cumin and salt. Add the onion and chili. Cook and stir until the onion begins to brown at the edges, about 3 minutes. Add the cabbage; cook, stirring often, until it begins to soften, about 3 minutes. Add the broth and tomato paste. Reduce the heat to medium, cover and cook until cabbage is tender, 5 minutes. Add cauliflower and lemon juice; heat through. Stir in cilantro and salt to taste.