In the spirit of St Patrick's Day...and because cabbage is only 39 cents a head at the local supermarket...I'm going to share this recipe with you.
If you are anything like me, cabbage is one of those vegetables that you eat because it's available, cheap, and not bad. No disgust, but no real excitement either.
This recipe turned me from a person who bought cabbage because a recipe called for it to a person who keeps asking Oscar the next time he's going to make it.
Fast, simple, cheap, and mouthwateringly good. Really, how can you ask for more than that?
Cabbage Salad with Mustard Seeds from World Vegetarian by Madhur Jaffrey.
6 well packed cups (1 lb or 0.5 kilo) shredded green cabbage
1 medium carrot, peeled and coarsely grated
1 to 2 hot green chiles, cut into fine shreds*
1/5 tsp salt
2 tbsp red wine vinegar
0.25 tsp cayenne
2 tbsp peanut or canola (rapeseed) oil
1 tsp whole brown mustard seeds
Combine cabbage, carrot, chiles, salt, vinegar, and cayenne in a large bowl and toss well to mix. Put the oil into a small frying pan and set over medium high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop (a matter of seconds), pour the oil and seeds over the salad. Toss well to mix. Set aside for one hour or longer, refrigerating if necessary.
*I don't think Oscar adds green chiles. You can probably up the cayenne if you want a spicier salad.
Trust me, this is astoundingly good.