Turmeric Cabbage from the Yogi Cook Book.
Turmeric Cabbage is a recipe from The Yogi Cookbook, a paperback in my possession published in 1968. Most old cookbooks can be found from resellers on Amazon or Abebooks, but this one seems to have disappeared into the mists of time; the only availability I’ve found is a hardback version for over $70. I’ve cooked quite a few recipes from the Yogi Cookbook and will share more here in the future. Serves 4.
Ingredients:
4 cups green cabbage, shredded or chopped fine (I shredded as for cole slaw, but would try chopped next time)
3 T peanut oil
1 t turmeric
1 t black mustard seed
½ t Kosher salt
Our taped-together copy of the Yogi Cook Book.
Method: heat the oil in a wok or large skillet and add turmeric, salt and mustard seed. The turmeric will fizz in the oil and the mustard seed will sputter as it heats up. When you’ve observed these reactions, dump in the cabbage and sauté over medium heat until heated through but still crisp, about 5 minutes. Serve as a side dish with Indian meals.
