📝 About This Recipe
Karam is a humble yet deeply flavorful Afghan staple that transforms the modest cabbage into a vibrant, melt-in-your-mouth delicacy. Sautéed with aromatic turmeric, garlic, and a rich tomato base, this dish balances a subtle sweetness with a warming spice profile. It is a quintessential example of Afghan home cooking—comforting, nutritious, and incredibly aromatic.
🥗 Ingredients
The Base
- 1 large head Green Cabbage (approx. 2 lbs, cored and thinly sliced into ribbons)
- 2 medium Yellow Onion (finely diced)
- 1/3 cup Vegetable Oil (or ghee for a richer flavor)
Aromatics and Spices
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 1 teaspoon Turmeric Powder (for a golden hue)
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 2 tablespoons Tomato Paste
- 2 medium Roma Tomatoes (finely chopped)
- 1/2 cup Water
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Green Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Begin by prepping the cabbage: remove the tough outer leaves, cut the head into quarters, remove the core, and shred into 1/2-inch thick ribbons. Rinse thoroughly and drain.
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2
In a large, heavy-bottomed pot or a deep sauté pan, heat the vegetable oil over medium-high heat.
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3
Add the diced onions to the hot oil. Sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. The color of the onions provides the foundation for the dish's flavor.
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4
Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste to the center of the pan. Fry the paste in the oil for 2 minutes to caramelize it and remove the raw metallic taste.
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6
Incorporate the chopped Roma tomatoes along with the turmeric, coriander, cumin, chili flakes, salt, and pepper. Cook for 5 minutes until the tomatoes soften into a thick paste.
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7
Add the shredded cabbage to the pot in batches. It will look like a lot, but it will wilt down significantly. Toss well to coat every ribbon with the spice mixture.
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8
Pour in 1/2 cup of water. This creates the steam necessary for the 'slow-sauté' or braising process.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes. Stir every 10 minutes to ensure even cooking.
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10
Remove the lid and check the texture. The cabbage should be tender and translucent, but not mushy. If there is excess liquid, turn the heat up to medium and sauté uncovered for 3-5 minutes until the oil begins to separate from the sauce.
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11
Taste and adjust seasoning, adding more salt or chili flakes if desired.
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12
Transfer to a serving platter and garnish generously with fresh cilantro and sliced green chilies.
💡 Chef's Tips
For the most authentic flavor, don't rush the onions; they should be dark golden to provide a savory depth. If you prefer a 'Borani' style, serve this with a dollop of thick garlic yogurt on top. Try to slice the cabbage uniformly so it cooks evenly; ribbons that are too thin may become mushy. Leftovers are even better the next day as the spices have more time to penetrate the cabbage. You can add a sliced potato or a handful of yellow split peas (pre-boiled) to make this a heartier main course.
🍽️ Serving Suggestions
Serve warm with fresh Afghan Naan or Lavash bread for scooping. Pairs beautifully as a side dish to Chalau (Afghan white rice) and Lamb Kofta. Serve alongside a fresh Salata (diced tomato, cucumber, and onion salad) to provide a crisp contrast. Enjoy with a glass of Dogh (savory yogurt drink with mint) to balance the spices. Accompany with a side of spicy Afghan chutney (Chatney Gashneez) for an extra kick.