Yesterday was Guru Nanak’s birthday, which my friend Swarni told me about at work because she thought I’d like to take the kidlet and maybe Nick to visit a gurdwara, donate a dollar, and eat an Indian meal. This is a thing anyone can do, and Swarni says we can bring Tupperware for leftovers but the idea of being the greedy white lady with the Tupperwares mooching food from the Sikh temple kitchen is mortifying. She thinks I’m silly.
It was a quiet day at the office, and so we took a couple of extra coffee breaks and Swarni talked about her late father, and about her faith, which is a weird thing to discuss at the office but if you can get over things being weird and just listen, you can learn stuff. Anything you can learn without Google will make you better, I think, and if not better then at least a little wiser.
I want to learn everything, and am starting to understand how much less I have to talk to do that.
And so we talked, and we ate most of a box of Toffifee that Seti brought in, and then Swarni finally shared her recipe for pork and cabbage, a thing I’ve been begging her for but which she repeatedly waved me off about.
“It’s not much of anything,” she’d say. “My dad always made it, and he invented it.”
“Put it in your cookbook,” she said.
It’s not much of anything, and that’s why it’s so amazing. It’s just a few simple ingredients, and they’re cheap, and it doesn’t cook long, it’s got a depth of flavour you don’t always get in easy weeknight dishes. This one’s a keeper.
She said I could share the recipe with you. She says you can make it with chicken instead of pork, or with mushrooms and peas instead of cabbage, or with a can of puréed spinach. She says it’s best with bone-in pork chops, so you can pluck the bones out of the pot at the end of the meal for a nibble. I haven’t tried those other ways, but we do what Swarni says if we know what’s good for us.
I made this with the intent to pack the leftovers for lunches, and there were no leftovers. The little one gobbled his up, and Nick had two big helpings. I served it with brown rice, but white rice will do just fine. I was going to make raita, but got lazy. A few slices of apple made a perfect accompaniment.
Swarni’s pork and cabbage
(Makes 4 servings.)
- 3 tbsp. butter
- 1 onion, trimmed, halved lengthwise, and sliced
- 1 tsp. coarse salt
- 4 garlic cloves
- 1 heaping tablespoon minced fresh ginger
- 2 tbsp. tomato paste (look for a low- or no-sodium version)
- 2 tsp. Madras (yellow) curry powder
- 1/2 tsp. ground black pepper
- 1 lb. pork tenderloin, cubed
- 1/2 tsp. garam masala
- 1 lb. savoy cabbage, cored and thinly sliced
Add butter, onion and salt to a Dutch oven or other heavy pot and sauté over medium-high heat until onions have just begun to soften, about two minutes. Add garlic and ginger, cook for another minute, then add tomato paste and curry powder. Add half a cup of water. Stir to combine.
Add the pork to the pot, and stir to coat the pork in the spice-tomato mixture. Reduce heat to medium, cover the pot, and cook for 15 minutes.
Remove the lid, and add the garam masala. Cook for an additional two minutes.
Add the cabbage, stirring to coat in the sauce mixture until just wilted, another three or four minutes. You don’t want the cabbage to be limp and mushy – it should retain some of its toothiness and crunch.
Sprinkle with a handful of chopped fresh cilantro, and serve over rice.