Dal with Cabbage

Cabbage is one of those vegetables I went into adulthood thinking I didn’t like. That’s the beauty of a CSA, you have to at least try the items you get. My memories of cabbage are dishes like stuffed cabbage, which I still would only eat if that was the only option I was being served. Last night my husband said he still views cabbage as something he generally does not like, but last night’s dinner made it okay. The dal was good, but it could have used a little more of a kick. I’m going to include how I would add kick as an option in the recipe below.

Meatless Monday Menu – Dal with Cabbage, Naan
Local Produce – Cabbage, Onions

Dal with Cabbage
Adapted from http://indian.food.com/recipe/lentil-cabbage-and-tomato-dal-153240

9 oz. lentils, mix of yellow and red
5 ½ cups water
¼ t turmeric
1 14oz. can stewed tomatoes
8 – 10 curry leaves
2 T olive oil
1 ½ t mustard seeds
¼ t ground mustard
1-2 dried chiles (optional)
1 onion, thinly sliced
½ large cabbage, thinly sliced
1-2 T lemon juice
1 ½ t garam masala
Salt and pepper to taste
1-2 T fresh cilantro, chopped

Rinse the lentils with hot water. In a heavy saucepan or Dutch oven cover lentils with water and add turmeric. Bring to a boil, and then simmer for 20-25 minutes. Lentils should be very soft. Add tomatoes and curry leaves and set aside.

Meanwhile, add the olive oil to a skillet. Add mustard seeds, mustard powder, and dried chile (optional). Put on medium high heat, cover, and wait until you hear the seeds begin to pop. Add the cabbage and onion and cook until wilted.

Combine the vegetables with the lentils and simmer an additional 10-20 minutes, until vegetables are tender. Stir in lemon juice, garam masala, and salt and pepper. Serve garnished with cilantro.