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Print this Recipe    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.

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