55 minutes
A vibrant dish featuring green cabbage braised with onions, tomatoes, and the tangy flavor of amba.
1. Sauté Onions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced half-moon onion and sprinkle with a teaspoon of salt. Sauté the onion for about 10 minutes until soft and golden.
2. Add Cabbage
Stir in 4 cups of roughly chopped green cabbage. Allow the cabbage to mingle with the onions for about 5 minutes in the skillet.
3. Add Tomatoes and Amba
Add 1 cup of crushed tomatoes along with 4 teaspoons of amba to the skillet. Cover the skillet and let the mixture cook together on low heat for about 30 minutes.
4. Finish and Serve
Remove the skillet from the heat and let the dish cool to room temperature. Squeeze the juice of half a lemon over the cabbage mixture before serving.
Opt for a fresh, dense cabbage—green or savoy works well. The leaves should feel firm and crisp.
Sauté aromatics until golden and consider adding spices such as cumin or coriander seeds for depth.
Gradually incorporate amba, tasting as you go, and use a splash of fresh lemon juice to brighten the dish towards the end.
Aim for even, thin slices to ensure consistent cooking. Use a sharp knife or mandoline slicer, and remember to remove the core.
Use ripe yet firm tomatoes, like cherry tomatoes for concentrated flavor, or diced juicy plum tomatoes.
Comments (0)