Made a new dish last week, and it is a keeper!
Toast a teaspoon of cumin seeds in a pan for 1-2 minutes, set aside and gently crush. In the same pan, heat a couple tablespoons of oil and sauté shredded cabbage (1/2 of a large head shredded into 1/4 inch or so strips) until still slightly crunchy. Add salt to taste, the cumin seeds, and stir in a tablespoon of lemon juice and a half a cup or so full fat yogurt (I use Greek). Serve with your favorite protein as a side. Yum.
You can also try it with carraway seeds! Cabbage with carraway has been a staple in my family for decades.
Creamy Cumin Cabbage
After decades of turning up my nose at salmon, I now like it. I also have been making a grilled cheese sandwich with a very grainy bread buttered on the outside, spinach, thin apple slices and sharp chedder cheese. Delish!
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