Kale-Cabbage Saute

[SClementson]

Anyone tried this? It's in the Aug. 2000 issue as a side dish to the Fragrant Chicken in Creamy Almond Sauce. My plan is to serve the kale/cabbage with the Fragrant Red Lentils and Basmati Rice from the March 2000 issue. I felt like having some greens, but I'm not sure if the kale and cabbage will go well with the red lentils. Any thoughts?

Sarah

[Jeanne G]

Sarah,
I just (again) signed up for a subscription of CL and don't have the issue you're speaking about. But, the combo sounds very good to me! If you try it and like it, please post the recipes. I would have to buy red lentils(I keep the standard ones on hand), and I remember reading here on the BB that they cook - I think quicker than just the regular ones. It sounds like a yummy vegetarian meal to me.
Good Luck,
Jeanne

[SClementson]

Jeanne G, I did make the Fragrant Red Lentils with Basmati Rice, but I did not make the Kale-Cabbage Saute. For some reason, the lentils did not taste as flavorful as I remembered when I first made this recipe. Hubby thought they just needed salt, but I thought they needed more..."oooomph"! http://www.cookinglight.com/bbs/smile.gif HOWEVER, I made a tomato chutney that saved the meal, (IMHO).I bought some kale and cabbage and plan on making the saute in the next few days. I'll post my reaction. In the meantime, here are the recipes in case you can't find them...

FRAGRANT RED LENTILS WITH RICE
CookingLight, March 2000

1 Tbsp. vegetable oil
1 cup diced onion
1 tsp. grated peeled fresh ginger
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 garlic cloves, minced
2 bay leaves
3 cups water
1 1/2 cups dried small red lentils
3/2 tsp. salt
2 Tbsp. butter or stick margarine
3/4 cup chopped green onions
1 Tbsp. seeded minced jalapeno pepper
3 Tbsp. fresh lime juice
2 Tbsp. minced fresh cilantro
1 tsp. garam masala
2 1/2 cups hot cooked brown basmati rice or brown rice
5 Tbsp. low-fat plain yogurt

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and saute for 6 minutes or until onion begins to brown. Add the ginger and the next 5 ingredients (ginger through bay leaves), and saute for 1 minute. Add 3 cups water, lentils, salt and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.

2. Melt butter in a small skillet over medium heat. Add green onions and jalapeno; saute 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.

3. Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 Tbsp. yogurt.

Yield; 5 servings.

SPICY TOMATO CHUTNEY
Gourmet, Sept. 1997

1 lb. vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 tsp. salt
2 tsp. mustard seeds
1/2 tsp. freshly ground black pepper
1/2 tsp. dried hot red pepper flakes
3/4 cup chopped scallion greens


Chop tomatoes and bell pepper.

In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled 2 weeks.

Makes about 1 1/2 cups.


KALE-CABBAGE SAUTE
CookingLight, August 2000

2 tsp. vegetable oil
1/2 tsp. cumin seeds
2 tsp. minced peeled fresh ginger
2 cups vertically sliced onion
1 Tbsp. chopped seeded jalapeno pepper
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground turmeric
5 cups chopped kale
2 cups presliced green cabbage
2 Tbsp. water

1. Heat oil in a large nonstick skillet over medium heat. Add cumin seeds; cook 1 minute. Add ginger; cook 1 minute, stirring frequently. Add onion; cook 5 minutes. Stir in jalapeno and the remaining ingredients. Cover and cook 15 minutes or until kale is tender; stir occaisonally.

Yield; 6 servings. (Serving size 1/2 cup.)

[Jeanne G]

Sarah,

Thanks for posting! I will especially try to make the Kale-Cabbage Saute. It looks interesting with the ginger and jalapeno. Maybe that would have been the perfect combo with your lentils - it sounds like it's got plenty of oooomph. Although, upon looking, so does the Fragrant Red Lentil recipe!?! Thanks again and hope you like the Saute when you try it! http://www.cookinglight.com/bbs/smile.gif

Jeanne