Fall is generally a good season for cabbage.
Out here, we didn't really get a summer, it seems. It came late and left early, so there are lots of green tomatoes to be had. Thus, this curry recipe:
Dinner Tonight: Green Tomato Curry with Potatoes and Garlic | Serious Eats : Recipes
Green Tomato Curry with Potatoes and Garlic
serves 2
2 tablespoons canola oil
4 garlic cloves, chopped
8 ounces russet potatoes, peeled, and chopped into 1/2-inch cubes
8 ounces green tomatoes, cores removed, sliced into 1-inch segments
2 teaspoons garam masala
1 1/2 teaspoons kosher salt
1/4 teaspoon ground turmeric
2 tablespoons cilantro, finely chopped
Procedures
Pour the oil into a large skillet set over medium-high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn't burn. If it does, then start over.
Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes.
Pour in a cup of water. Scrap the pan with a wooden spoon, dislodging any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes, or until the potatoes and tomatoes are tender. Stir every few minutes or so.
You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the cilantro, and serve.