A Vegetarian Classic
This can be made with Ghee or Unsalted Butter. And you can use frozen Peas. An Indian Vegetarian dish.
Cabbage and Green Peas गोभी और मटर
1 small Cabbage
1 cup Baby Peas, fresh or frozen
2 large Tomatoes
1/4 teaspoon Caraway Seeds
1/2 teaspoon Coriander Seeds
4 or 5 Black Pepper corns
3 whole Cloves
1 teaspoon Cardamom seeds
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper or Paprika
2 fresh Cilantro or Dill
4 tablespoons Ghee or Unsalted Butter
1 teaspoon Salt
Remove the core from the Cabbage, trim it and shred. Set aside.
If using fresh Peas, clean and set aside. If using frozen, they should be defrosted in advance and set aside.
Peel, seed and chop the Tomatoes. Set aside.
Chop the Cilantro or Dill and set aside.
Combine the Mixtures and set aside near the stove top.
To cook. heat a large oven proof casserole over moderate fire. When the pan is hot, put in the Ghee or Butter and melt it. When the fat is hot, put in the Tomatoes, together with half Mixture 1 and cook until reduced to a thick sauce.
Then add the Cabbage and stir util it glistens. Cover and reduce the heat to low, or put in a preheated oven 325 degrees Fahrenheit and cook 15 minutes.
Finally add the Peas and Cilantro, the rest of Mixture 1 and Mixture 2. Add Salt and cook another 2 to 3 minutes.
Toss to combine and serve.