Spicy Indian Savoy Cabbage

Deep green, crinkly-leaved savoy cabbage has a mild, earthy flavor that takes beautifully to the Indian spices. The flavor of this dish is so complex and delicious you’ll be tempted to eat it as your main course!

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 5 minutes

TOTAL TIME: 25 minutes

RELEASE: Quick

SERVES: 4 to 6

• 1 2-inch piece fresh ginger, peeled and cut into ½-inch slices
• 4 cloves garlic, chopped
• 1 large jalapeño pepper, stemmed, halved, and seeded
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• ½ cup chicken broth
• 3 tablespoons coconut oil
• 1 tablespoon black mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 3-inch cinnamon stick
• 1 whole jalapeño pepper
• 2 cups thinly sliced yellow onions
• ½ teaspoon salt
• 10  cups thinly sliced, cored savoy cabbage (about 1½ pounds)
• ½ cup snipped fresh cilantro

PREP

In a food processor combine ginger, garlic, jalapeño, garam masala, turmeric, and ¼ cup of the broth. Cover and process until a coarse paste forms; set aside.

Select sauté on the Instant Pot® and adjust to normal. Add the oil. When hot, add the mustard seeds, coriander seeds, cumin seeds, cinnamon stick, and whole jalapeño. Cook, stirring frequently, for 2 minutes. (The mustard seeds will pop and spatter as they cook.) Add onions and cook for 4 to 5 minutes or until lightly browned. Add the ginger mixture and salt. Cook for 3 minutes, stirring often. Add the cabbage and remaining broth. Stir to combine from the bottom up. Press cancel.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Remove and discard the cinnamon stick and whole jalapeño.

Sprinkle with cilantro.