Cabbage Sabzi
Photo: Carolina Ayala / Contributor
Today, I bring you an old-fashioned vegetable preparation from India. Sabzi technically means vegetable but in the Indian context, it usually means a cooked vegetable. Local cabbage is prolific and while I used savoy, feel free to use green or purple cabbage instead. Here is a sabzi inspired by the glorious cuisine of Gujarat, a western province in India where I was born and raised. I cooked the sabzi in peanut oil and used seasonings like asafetida, as one would use in Gujarat; however, I have provided you with substitutions that also work well. Asafetida is a gum (that grows on the outside of a tree) that imparts a very strong flavor of garlic and onion. As in the tradition of Gujarati food, I added a touch of sweet at the end.