Quick Braised Cabbage - cooking recipe

Ingredients

1 1/2 lbs savoy cabbage
1/4 cup canola oil (plus 1 tablespoon)
2 whole cloves
1 tablespoon black mustard seeds
20 curry leaves
1 bay leaf
2 tablespoons shallots, minced
2 teaspoons garlic cloves, minced (about 4 whole cloves)
2 tablespoons fresh ginger, peeled and julienned
1/2 tablespoon ground turmeric
1 -2 tablespoon jalapeno pepper, minced
1 cup tomatoes, diced (fresh or canned)
1 1/2 cups vegetable broth
kosher salt

Preparation

Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
Remove and discard cloves, curry leaves, and bay leaf.