Friday, June 6, 2008

Cabbage and Carrot Stir-Fry with Toasted Cumin and Lime

Serves six plus

1 1/2 teaspoon cumin seeds
2 tablespoons oil
3/4 teaspoon ground coriander
1/2 teaspoon freshly cracked peppercorns
1/2 jalapeno, finely chopped
6 cups thinly sliced green cabbage (about 2/3 of a medium cabbage)
2 cups julienned or grated carrots
2 1/2 teaspoons salt; more to taste
1 tablespoon granulated sugar
1/2 cup loosely packed fresh cilantro sprigs, finely chopped
3 Tablespoons fresh lime juice

Toast 1 teaspoon cumin seeds in a small skillet over medium-high heat, stirring frequently, until deeply browned and beginning to smoke, 3-5 minutes. Transfer to a bowl to cool and then pulse in your blender or spice grinder until you have a fine powder.

Heat the oil with the coriander and peppercorns in a large skillet on your biggest burner (or in a wok if you have one). Add the jalapeno and cook until sizzling and just starting to soften, 1 minute. Then add in the cabbage and carrots. Cook, stirring occasionally, until the cabbage has wilted yet is still al dente, 3-4 minutes. Stir in the freshly ground cumin, salt, and sugar and cook for 30 seconds more. Stir in the cilantro and lime juice and taste for seasoning.

This recipe is from Fine Cooking January 2007 page 47

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