I am always on the lookout for the next cabbage recipe, or for that matter any new recipe for Brassicas. It sounds super-glamorous when I put it like that, don’t you think? Sort of like I’m scouting little towns or obscure places for the next movie star or pop music sensation, American Idol style. Move over Randy, I’m here!

Savoy cabbage curry

What can I do? I just love cabbage and all of her bewitching sisters. We’ve tons of stories already. Look here for refreshing cabbage mango salad, one of my all-time faves. Too cold for that right now? Then try this hearty and tasty vegetarian red dal and Savoy cabbage soup. Don’t know what to do with a Brussels sprout? Make this delicious shaved Brussels sprout sauté. Your guests will love you.

Having said all that, and contemplating checking into the Betty Ford Clinic for my Brassica addiction, I think this Savoy cabbage curry has become my newest darling for the Brassica Hall of Fame. I hope that you will like it, and if not, well… there’s always next time. I bet you thought that I was going to write something mean, didn’t you? Go ahead and admit it. But you, my dear readers, are all that matter. If you object, then let me know! Though personally when it comes to this one, I think that you might be a little bit silly. I’m just saying.

Savoy cabbage growing in our community garden

I’ve adapted the dish from this nice blog I have been reading lately, Vegetable Platter.

Savoy cabbage curry

½ head of a medium sized Savoy cabbage
1 tbsp black mustard seeds
1 tbsp cumin seeds
1 branch curry leaves
2 green chile peppers, sliced fine
2 red chile peppers, sliced fine
1 tsp ural dal (hulled & split black mung beans)
1 tsp chana dal (hulled & split chickpeas)
½ tsp turmeric powder
3 tbsp olive oil
Kosher salt

Rinse and shred Savoy cabbage, add to a saucepan with half cup of water, sprinkle turmeric over, cover pan. Cook on high temperature until cabbage has wilted and reduced in volume by a third. You want it to be parboiled, al dente but not squishy soft and wimpy. Reserve ¼ cup liquid and drain the rest.

Put oil, mustard seeds and cumin in a skillet on high heat and cook until mustard seeds start to pop. Add chile peppers, urad and chana dals. Continue cooking for another minute just to soften the pepper and toast the dals. Sprinkle with salt. Add curry leaf branch and immediately remove from heat. Toss cabbage in pan, transfer to a serving platter and drizzle with some of the reserved cooking juices.

Serve as a side dish.