1 1/2 pounds red cabbage 1 1/2 tablespoons oil 1 teaspoon black cumin seeds (kala jeera) 1/2 teaspoon black mustard seeds 1 1/2 tablespoons finely chopped ginger root 6 basil leaves 12 baby red potatoes (about 1 pound), unpeeled, cut in half 1 teaspoon salt 1/4 cup cilantro leaves, packed

Step 1 Remove the outer cabbage leaves. Quarter the cabbage, if whole, and remove the core. Slice the cabbage crosswise into 1/2-inch pieces.

Step 2 Heat the oil in a Dutch oven over medium-high heat. Add the black cumin and mustard seeds and cook until the mustard seeds pop, 1 minute. Add the ginger, then the basil leaves and cook a minute or so. Add the potatoes and cook, stirring to mix with the spices, about 3 minutes. Add the cabbage and salt. Mix well, cover and cook over medium-high heat until the potatoes are tender and the cabbage is wilted but still slightly crunchy, about 20 minutes.

Step 3Taste and add more salt if needed. Turn out and top with cilantro leaves.

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