On the Table: Curried Cabbage

I had planned to make braised cabbage one day last week but it never seemed to go with anything else I was making, so last night I decided to try something a little different with the red cabbage.  I started experimenting with a dish that could still use a little refinement, but I am going to share it anyway because (1) it still tasted good and (2) y'all could do some experimenting with it on your own!  Specifically, I think the proportions of the spices may need to be adjusted.  To prepare:

Take half a head of red cabbage and cut it in half again, through the stem.  Thinly slice the quarters.  Coat the bottom of a large skillet with canola oil and put it over medium heat.  When the oil gets warm, add in 3/4 teaspoon of cumin, 3/4 teaspoon of coriander, and 1/2 teaspoon of celery seed.  Allow the spices to cook for just 1-2 minutes.  The spices should start to get fragrant (but don't let them cook too long or they will burn!).  Add the sliced cabbage to the pan and stir well.  Add in 1/8 teaspoon of nutmeg, 1/4 teaspoon of salt, and a dash of black pepper.  Cook for about 5 minutes, or until the cabbage starts to soften, stirring often.  Add to the pan 6 ounces of plain yogurt and 2/3 of a cup of rice milk.  Stir well.  Cover the pan and turn the heat down to low, and allow to cook for about 20 minutes, or until the cabbage is tender.  Remove the lid and allow to cook for about 15 more minutes, or until most of the liquid has evaporated.  Taste and adjust seasoning.

For an extra treat, toss in a handful of raisins during the last 15 minutes of cooking.  The raisins provide a nice contrast to the cabbage and spices.

Enjoy!