On a Roll

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Out of the files comes a Stir Fried Cabbage with Cumin Seeds from a 2006 New York Times.  Adapted from Madhur Jaffrey, it’s a simple recipe of cabbage, onion, and cumin that is insanely flavorful for its minimal ingredients.  Cooked within an inch of its life, the cabbage and onion become incredibly sweet together in dialectical opposition to their raw selves.  Lemon juice adds brightness; cayenne and garam masala, yet another layer of flavor.  The consistency is almost an Indian sauerkraut.

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Essentially, the cabbage is more of a side dish than a main course.  So I’ve tried to be inventive with it. Since everything tastes better sandwiched or rolled in a wrap, I made a kati roll – an Indian version of a burrito.  A paratha serves as the base, a schmear of mint sauce for contrast, the cabbage is the star, and a little feta in lieu of paneer.  It’s harmonious and messy, but a tasty mess.

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