Punjabi-Style Cabbage

Directions

1. 1
   Slow Cooker Instructions:
2. 2
   1 Put all the ingredients in the slow cooker and mix gently.
3. 3
   Cook on low for 4 hours.
4. 4
   Serve with white or brown basmati rice, toti, or naan.
5. 5
   This is a great filler for a pita with a little drizzle of soy yogurt mira.
6. 6
   Stovetop Instructions:
7. 7
   In a deep, heavy pan, heat the oil over medium-high heat.
8. 8
   Add the cumin and turmeric and cook until the seeds sizzle, about 30 seconds.
9. 9
   Add the onion, ginger root, and garlic and cook for 2 minutes, stirring occasionally to prevent sticking.
10. 10
    Add the potato.
11. 11
    Cook for 2 minutes, until soft.
12. 12
    Add the cabbage and cook for another 3 to 4 minutes, stirring occasionally to make sure all of the cabbage is mixed well with the spices.
13. 13
    Add the peas, chile, coriander, cumin, black pepper, red chile powder, and salt.
14. 14
    Turn the heat to low and partially cover the pan.
15. 15
    Cook until the cabbage wilts, about 8 to 10 minutes.
16. 16
    Some like to cook it a little longer.
17. 17
    My kids like it a tiny bit crunchy.