I watch a YouTube channel called Traditional Me. It’s Nadee, her brother, Grandmother, and various assorted family members. Nadee has chosen to cook traditionally, over wood fires, and she shares it with everyone. I find them to be some of the most relaxing videos, and the scenery is entrancing. They make you feel wonderfully welcome, in a place I’ll probably never be able to visit.
She cooked this cabbage rice, and even though I didn’t have the long bean seeds, I think it all worked out just fine. I used cashew nuts instead, and they have a lovely flavour. I’d like to make this again when fresh bean season is back.
1 tbs coconut oil
Half a small head of white cabbage, cored, and finely sliced
3 fat gloves of garlic, smashed and chopped
1 thumb sized piece of ginger, grated
1 tbs crumbled dried curry leaves
1 tsp cumin seeds
1 small red mild chile (optional I used a small red Romano pepper)
Half a cup of raw cashews
1 cup cold cooked rice (cooked measurement)
1 tsp salt
1 tsp black pepper (if you like it. I do not.)
Heat the coconut oil in a wok or deep sided pan. When it’s shimmering throw in the cashews, garlic, ginger, cumin and curry leaves. Turn the heat down and stir around for a minute or so until the cashews start to colour.
Pop in the cabbage and the chile if using, mix very well, and make sure everything is coated.
Add in the rice, ghee/butter, black pepper and salt.
Mix it all very well, and mix and stir until everything is mixed and the rice is properly cooked through again and hot.
Eat on its own, rolled into a flat bread with chutney, topped with a fried egg or as a side dish to any curry you fancy.