too_quiet

This recipe came from "The Swallow Family Heritage Cookbook" that my friend Lisa wrote.  I have changed the recipe somewhat, mostly adding more spices and cooking them into a sauce.  I'm almost happy with this version. 

1 head cabbage, preferably red. Chop into chunks about 1 to 1/12 inch square. Read chop into easy to eat chunks.
3 baked or otherwise cooked potatoes in about 1 inch cubes, or to taste size wise. I like russets for this, but any potato is fine. 
Knob fresh ginger grated or very finely chopped.  Last time I used about a tablespoonful of finely chopped.
2 tsp of cumin seed.
1 tsp ground cumin.
1 Tbs + mustard seed
Small pinch cardamon seed cracked.  You could certainly use a pinch of ground cardamon. 
1/2 tsp turmeric
2 -3 tsp ground coriander
2 cloves Garlic, minced (I use garlic oil, or omit).
Chili powder or cayenne flakes or omit.  I use a pinch of jalapeno flakes.
Salt to taste.

In a large pot, I use my 4 quart pan:
Bloom the spices in oil, seeds first, (heat for a moment until fragrant, usually a few seconds to a minute).  Add about a cup of hot water and simmer slowly for about 10 to 15 minutes, or until the sauce begins to smell really good and look more like a sauce and less like spices in water.   The object is to get the seeds to soften and  flavor the sauce.   Water may need to be added during this process.

When sauce is ready add potatoes and cabbage and cover.  Cook over a low heat until the cabbage is just beginning to soften, you want it to remain a little crunchy.  Stir a couple of times and add a little water if it begins to stick.  Overcooking the cabbage will remove the flavor, texture and sweetness of the cabbage. 

I sometimes add 2-3 cups of diced corned beef to this mix.  If the corned beef is very salty omit any extra salt.