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Do you like cabbage? If you already do, you are going to love this. If you don’t, I challenge you to give this a try, especially if you like Indian flavors.
Toss the garlic and ginger in the bowl of the food processor and process until chopped. Add peeled, quartered onion and pulse just a few times until there are no large chunks but onion is left in bigger pieces.
Remove the core of the cabbage by slicing in half and using a knife to trim around the core section.
Roughly chop the cabbage.
Heat a large soup pot over medium high heat. Add in oil and then garlic, ginger, jalapeno and onion. Cook, stirring occasionally, for 6 to 8 minutes until soft and fragrant.
Add in spices and cook for 1 minute, stirring constantly.
Now add cabbage, beans and water. Mix to coat cabbage, cover and cook, stirring occasionally for 15 minutes. The cabbage should reduce to more than half and you may not be able to coat the leaves with the spice mixture until a few minutes until the cooking/reduction.
Remove lid and continue cooking over high heat for another 3 to 5 minutes to allow remaining liquid to evaporate. Once done, remove from heat and toss in butter.
Serve with cilantro leaves and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.