This recipe works best in a non-stick sauté pan with a fitted lid. A sauté pan is similar to a skillet or frypan, but a sauté pan has straight sides. Any cooking vessel, including a pot, with a matching lid, will also work.
Heat ghee in sauté pan on medium-high heat. For Turmeric and Green Bell Pepper Cabbage recipe, add turmeric to hot ghee first to release the aroma, and then proceed immediately with adding the green bell peppers.
Add cabbage, salt, and black pepper. Stir well, add 2 tablespoons cold water, and cover. Stir occasionally and cook for 15 minutes until tender. You are basically braising the vegetables in a little bit of water, and this allows you to reduce the amount of ghee you use. If you like more ghee, go ahead and add it. If you need to add more water to prevent sticking, please add it.
Place Braised Ghee Cabbage in a serving bowl and top with ghee. Sprinkle with crushed black pepper, and enjoy with cooked grain, and any vegetable entree, or more vegetables.
If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.Feel free to embellish this recipe with additional vegetables, such as sliced carrots, celery, kale, or collards. Cherry tomatoes, or any tomato would also be nice. Add spice with garlic, or a pinch of red chili powder, chili flakes, or cayenne pepper.