PREP TIME15 mins
COOK TIME35 mins
TOTAL TIME50 mins
SERVINGS4 servings
Ingredients
- 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
- 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
- 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon butter
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 small or 1/2 large green cabbage, sliced 1/4-inch (4 to 5 cups)
- 1/2 to 1 teaspoon salt (more or less depending on the saltiness of your stock)
- 1 (15-ounce) can whole peeled tomatoes
- 4 cups chicken stock
- Freshly ground black pepper
- Method
- Grind the spices (if using whole spices):If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
- Sauté the onions and spices:Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
- Add the cabbage and tomatoes:
- Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
- Add the stock, simmer till done:
- Add the chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot.
- Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that are still whole.
- Serve:
- Sprinkle with freshly ground black pepper to serve.
