We had a head of cabbage burning a hole in our fridge. My dashing husband is a huge fan of this butter-braised cabbage I make, but I wanted something with just the tiniest bit something more going on. So I popped a few mustard seeds and fenugreek seeds in a bit of grapeseed oil before pouring 1/2 cup of water to cool down the pan, melting the butter in that, and then braising the cabbage. Everyone was happy. Even Ernest, who ate a pile of shredded raw cabbage before I got a chance to get it all in the pot.
With the cabbage I cooked up a family favorite – brown butter dal – and some black “forbidden” rice that had been burning a hole in our cupboard, thus continuing Project Eat That Rice.
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