You will be surprised that a dish so homely and so rustic can be so delicious; I thought all along that cumin was a spice suited to chicken or fish, but if you are vegan, you will love how well cabbage showcases cumin!
If you have leftover cabbage, shred it and fry it with the onion and add a handful of rice; once the rice is cooked, add the cumin and mix gently to combine. A delight! Cabbage here is so mild-tasting and delicate and the addition of cumin kicks it up, just not too much!
INGREDIENTS: 4 servings as a side dish
- 1 onion, chopped
- 3 cups of shredded cabbage (previously blanched in several cups of salty water)
- salt, pepper
- 1 tsp of cumin
- 3/4 cup of rice (Italian, medium-grain, sushi, Egyptian)
- 1/4 cup of olive oil
- 3 garlic cloves, skin on
- Heat a couple of tablespoons of olive oil (or any oil) and fry the onion and garlic cloves till translucent and the cloves are soft; add the cabbage and fry as well for a few more minutes over gentle heat. Add the rice and fry, adding the extra tablespoon of oil and the spices (salt, pepper); add 2 cups of water (or chicken stock), cover and bring the mixture to a boil; lower the heat and simmer gently for about twenty minutes.
- Uncover the pot, add the cumin, toss and serve.