Everyday Cabbage (shaak)
This is a basic recipe to cook any vegetable in Gujarati style and it is referred as shaak. Usually there is some kind of a shaak with a meal (Gujarati thali). In vegetables like cauliflower, cabbage, green beans, okra etc. mustard seeds are used whereas for potatoes, sweet potatoes, butternut squash and eggplant etc.; cumin seeds are used. You can cut down amount of oil and adjust seasoning according to your taste. The spices and its amount from recipe works for 3 medium size potatoes, one medium size eggplant, and 30 to 35 green beans (or 1 16 oz. bag of cut green beans or French cut green beans). You can also mix and match vegetables.
- 1 medium size cabbage (cobish), shredded
- 4 tablespoons olive oil
- 1 teaspoon brown mustard seeds
- ⅛ teaspoon asafetida
- 1 teaspoon turmeric
- 1 teaspoon chili powder or to taste
- 1 teaspoon salt or to taste
- 2 teaspoons dhana-jeeru (spice blend of coriander and cumin powder)
- 1 tablespoon cilantro for garnish
- In a wok or a frying pan heat the oil until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add asafetida, turmeric and chili powder. Add cabbage and season with salt. Stir cabbage until coated with oil and spices.
- Cover the pan with a lid and let cabbage cook until fork tender, stirring from time to time, about 8 to 10 minutes.
- Once cabbage is cooked, uncover, add dhana-jeeru. Stir and let cabbage cook for 2 to 3 minutes. Just before serving garnish the shaak (cabbage) with cilantro. Serve warm with any type of Indian flat bread.