5-Minute Indian Style Cabbage

Thanks to the veggie co-op, one week I found myself with a huge head of cabbage to cook. This recipe was pretty good. Serves 4 as a side dish.

1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons

1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil (or more to taste)

1 tablespoon black mustard seeds

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper

1 teaspoon salt

optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala

optional garnish: cilantro, lemon juice

1. Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
2. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
3. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
4. Garnish with cilantro and/or lemon juice.