Right now most cooks are obsessed with refining the Thanksgiving menu. But, for the first time in years I am not cooking the big feast. Tom and I are headed to Asheville, NC to see the Biltmore Estate’s incredible Christmas decorations. And we will visit the gingerbread house competition at the Grove Park Inn. So instead of choosing which pie, and which side dish to prepare, I’ve been cooking some recipes from David Tanis’ new cookbook: One Good Dish.
Some food bloggers have had great success with the garlic soup but Tom doesn’t enjoy a large amount of garlic. So the recipe I tried and loved is “south indian cabbage with black mustard seeds”. Black mustard seeds, cumin seeds, garlic, minced serrano pepper, and fresh ginger are sautéed in ghee, then sliced cabbage is added to the hot pan and tossed until it wilts.
Served with a squeeze of fresh lime, it is just awesome. The toasted seeds are scattered throughout the dish and each bite tastes a little different. The dish serves four but we ate it all. As winter settles in, vegetables can become boring. This recipe will jazz up the problem of same old, same old veggies.