Black Pepper Cabbage

This is a surprising recipe from my friend Kelli who learned to cook this during her year living in Afghanistan. It is deceptively easy and deceptively spicy. Watch out - I bet you didn't realize black pepper could be so hot. This is also amazingly good for you, wonderfully filling and the spices make it deeply satisfying. It must be the perfect dish.

Believe it or not, I've actually made it too spicy for my taste a few times in which case I mix it with sauerkraut (right out of the can or P.O.E. from New York City if I have it) and the vinegar from the sauerkraut dampens the heat and makes a nice mix. I actually love this combination with some spicy deli mustard and a chicken sausage for lunch or dinner. Yum!

I've become partial to the curry variation which I've listed below.


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Black Pepper Cabbage

1/2-1 head green cabbage roughly chopped
1 onion, sliced
2 tablespoons olive oil (or a thin spray with olive oil spray)
1- 1/2 cups water or broth
1/2-1 teaspoon turmeric
2 pinches sea salt/kosher salt
1/8 -1/4 cup freshly ground pepper

1. Spray dutch oven or braising pan with oil and heat pan over medium heat. Add onion and saute until beginning to brown.

2. Add cabbage and water or broth and bring to a boil. Cover and reduce heat and cook until cabbage is soft 20-30 minutes.

3. When cabbage is softened add turmeric, salt and pepper and stir to combine.

Serve warm.

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>>Shallot-Curry Variation

1/2-1 head green cabbage thinly shredded
4-5 shallots, thinly sliced
1 heaping teaspoon good quality curry (sweet or hot)
1-1/2 cups good quality broth
2 pinches sea salt
1/8-1/4 cup freshly ground pepper

In step one, once the onions have begun to soften and brown add the curry and stir to distribute and cook until fragrant - about 1-2 minutes.
Follow step 2 and 3 the same.

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