I've been working hard at not wasting food. It's harder than it sounds. I bought a head of red cabbage and had only used a few leaves. (Used in place of tortillas for tacos - healthy and tasty.) After letting the remaining cabbage repose on the refrigerator shelf for longer than I'd like to admit, I decided to sautee some to accompany some salmon & leftover rice.
First, I toasted coriander, cumin, white & black peppers, and allspice (all whole seeds/berries) then crushed the mixture with a mortar & pestle. The smell of toasted spices is wonderful - try it today! Second, I filled a hot skillet with chopped cabbage (1/4 head), drizzled w/ a bit of olive oil, and sprinkled on the spice mixture. About 10 minutes, with the occasional stir, and my cabbage was ready - pleasantly fragrant, warmed through, and still crunchy. I can't wait to make it again.
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