Haak saag

Method

1. 1 Wash the cabbage leaves several times, then leave the large leaves whole; do not chop or mince them.
2. 2 Heat mustard oil until it starts to smoke lightly, then reduce the heat. Heating until it smokes is a way to remove the pungent taste of raw mustard oil.
3. 3 Sauté shallots and dried chili peppers in oil for 30 seconds.
4. 4 Add the cabbage leaves along with 350 ml of water and salt, then simmer with the lid open for 15 minutes.
5. 5 Cook with the lid open to keep the leaves green; if you cover it, the leaves will turn yellow and wilt immediately.
6. 6 Add sliced green chilies and dried ginger powder, then turn off the heat; the broth will be thin and can be served with rice.

With an appliance

• Microwave 23 min

  Replace step 4: put the cabbage, 350 ml of water, and salt into an open, wide bowl, microwave at 900 W for 8 minutes, stirring gently once; reduce to about 7 minutes, the leaves will remain green because they are not covered and there is no need to constantly monitor the pot. Steps 2–3 still involve removing the mustard oil odor and sautéing the spices on the stovetop.