Fragrant Indian Cabbage
2 teaspoons brown mustard seed, dry roasted
2 tablespoons olive oil
1 large cabbage, or 3 small ones (10 cups), sliced thin
1 piece (3" size) peeled and grated ginger
1 cup water
1 bunch (1 cup) fresh cilantro, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cardamom
Heat a wok or heavy skillet. Add the mustard seeds. Cover and dry roast
them for about 1 minute, until you hear them pop and they turn gray.
Add oil. Stir in the cabbage, water, and ginger. Saute 5 minutes until the
cabbage turns bright green and the texture is crisp and tender.
Turn off heat. Mix in the other ingredients. Taste and adjust the
seasonings. Serve warm.
Original source: The Quick Organic Gourmet, by Leslie Cerier
Adapted from: CDKitchen
Sommai Larkjit / FreeDigitalPhotos.net 10099644