This South African Braised Cabbage and Peas is a simple, comforting side dish made with finely sliced cabbage, onions, curry leaves, dried red chillies, and baby peas. Slowly braised until tender and lightly golden, this budget-friendly vegetable dish pairs perfectly with rice, roti, dhal, or curry.
Ingredients
- 1/4 cup vegetable oil
- 1 onion
- 5 dried red chillies
- 1 sprig curry leaves
- 1 small cabbage
- 1/2 cup frozen baby peas
- salt to taste
Instructions
- Cut the cabbage in half and wash it thoroughly. Shake off any excess water, then slice it finely and place it in a dish. Do not wash the cabbage again after slicing, as this will make it too watery during cooking.
- Heat vegetable oil in a medium-sized pot over medium heat. Add the sliced onion, dried red chillies, curry leaves and frozen baby peas. Fry until the onions turn golden brown and the peas become bright green.
- Add the raw sliced cabbage to the pot and sprinkle salt over it. Close the pot with a lid and allow it to cook without mixing.
- Cook on medium to low heat so it does not burn. Once the bottom layer turns slightly golden brown, gently mix everything together.
- If the cabbage releases too much water, remove the lid and cook uncovered until the excess moisture evaporates. Continue cooking until the cabbage is tender and lightly browned.
Notes
• Wash the cabbage before slicing, not after. Washing finely sliced cabbage will cause it to release too much water and become soggy during cooking.
• Keep the heat on medium to low when braising. This allows the cabbage to soften and lightly brown without burning.
• Do not mix immediately after adding the cabbage. Allowing the bottom layer to turn slightly golden before stirring adds extra flavour.
• If the cabbage releases too much water, cook uncovered for a few extra minutes until the excess moisture evaporates.
• Break the dried red chillies in half before adding them to the pot. This helps release more flavour and heat into the dish.
• Adjust salt and chilli to suit your taste preference.