Do you love cabbage? Are you looking for a spicy recipe or are you looking for the long lost granny’s recipe? Then this spicy sauteed cabbage is for you! This is another no onion, easy to improvise recipe, that means you can either make it too spicy or no spice at all.

The ingredient list is pretty small – white cabbage (Brassica oleracea) and potato. The rest is upon you, whether you like to use cumin, coriander, gorom moshla powder, chili or not. However, I recommend you use whole cumin to season (phoron – ফোঁড়ন) the cabbage, as it will bring that authentic Bangladeshi flavor!

As I have not used extra water to cook this dish, I cut the potatoes in 2cm thick. I took half of a medium big cabbage head and cut from its top down through its core. Discard the core and place the cut-side down on your cutting board. To ensure thorough cooking, slice it as thinly as possible so that you have small fine ribbons. You can use a shredder if you like your sauteed cabbage a little mushy, but as I like it a bit textured, I cut them in small half a cm ribbons.

Now, time to season! Heat white vegetable oil (or mustard oil if you have) on a large saute pan or wok over medium-high heat. Add a teaspoon of whole cumin seeds. When the seeds starts to bubble, add cubed potatoes, half a teaspoon of salt and half a teaspoon of turmeric power.

Tips 1: Seasoning in warm oil enhances the flavor.

Keep the heat in medium and stir potatoes for 10 minutes until they starts to get reddish and translucent.

Now add cabbage, half a teaspoon of turmeric, salt, cumin and coriander powder and sliced chilies. Incorporate everything very well. As the volume of cabbage may look like a lot, you have to mix them carefully. Therefore, a bigger wok is perfect for cooking this dish. Mix and saute everything for 5 minutes, stirring occasionally, until the cabbage begins to look translucent. Now, cover the pot with a lid so the moisture cannot escape and cabbage gets cooked properly, as we are not using extra water. Still, if you are unsure, add 50ml water. Keep the heat in low.

After simmering for 10 minutes, cabbage and potatoes should get soft and looks glossy. Check with a fork if the potatoes are properly cooked. If not, simmer then with lid for 5 more minutes.

Meanwhile, I am prepping a batter with sugar, gorom moshla and flour(wheat/rice/corn). This step is completely optional, you can take the dish out at this point. However, adding this batter makes the dish little gravier and sugar balanced the spice and cruciferous taste of the cabbage. So I took a teaspoon of sugar and gorom moshla and 1 table spoon of flour and made a thin batter.

Add the batter to pan and stir cabbage often at this point, as flours tends to get burned at bottom if you don’t stir them. Taste and add a bit of additional salt if you like.

Take them out when they are in your desired consistency. You can garnish them with fresh chopped coriander. Serve with rice or ruti(flat bread).

Recipe: 4 Servings Prepping time: 10 minutes, Cooking time: 30 minutes

Ingredients: Half of a medium big Cabbage- Thinly sliced 2 Big Potatoes – Cubed into 2cm Spice and Condiments 20ml Vegetable Oil (Olive/Mustard/Coconut oil) 1tsp whole Cumin seeds 1tbs fine Salt 1tsp Turmeric powder 1tsp Cumin Powder 1tsp Coriander Powder 1tsp Gorom Moshla Powder 2-3 Green Chili (optional) 1tbs Flour (corn/wheat/rice) 1tsp Sugar

Instruction 1. Slice cabbage in thin ribbons, peel and cut potatoes into small, 2 cm cube. 2. Heat a large saute pan or wok over medium-high heat. Put whole cumin seeds when oil is warm. When they starts to bubble, put cubed potatoes, half a tsp salt and turmeric and fry them for 10 minutes until golden brown. 3. Add cabbage, turmeric, salt, cumin and coriander powder and sliced green chilies and stir them for 4-5minutes until mixed well. Then cover the pan and simmer in low heat for 10-15 minutes until potatoes and cabbage are soft and translucent. Add 50ml water if you want. 4. Now make thin batter with flour, sugar and gorom moshla. Add them with cabbage, stir cook them for 5 minutes. Add salt if needed. 6. Turn off heat and take out Spicy Sauteed Cabbage (Badhakopi Ghonto) and garnish with coriander leaves as desire. and Enjoy with rice or flat bread or tortilla!