Stir-fried Mustard Cabbage

Cabbage is going to be very cheap soon. Every year for St. Patrick’s Day, cabbage drops in price. Cabbage isn’t exactly expensive to begin with, but around March 17, you can often find it for 19 cents a pound! Who says you need to use it for corned beef?

Here’s an Indian take. It can be served hot or warm.

Stir-fried Mustard Cabbage
(serves 8)

2 Tablespoons vegetable oil
1 teaspoon black mustard seeds
½ teaspoon ground turmeric
1 clove garlic, minced
a pinch to ¼ teaspoon crushed red pepper
¾ teaspoon salt
1 ½ pounds green cabbage (about ½ a medium head), thinly sliced
1 Tablespoon fresh lemon juice
⅓ cup minced fresh or frozen cilantro
⅓ cup shredded unsweetened coconut

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the mustard seeds and immediately cover the plan. When they get hot enough, the seeds will start to pop and they will go shooting all over your kitchen. The cover keeps them contained.

As soon as they start to pop, add the turmeric, garlic, crushed red pepper, and salt. Stir for 10 seconds. Add the cabbage and toss with spices and oil to coat. Reduce heat to medium and cover. Cook cabbage until it starts to wilt, about 5 minutes. Add lemon juice, cilantro, and coconut. Toss to combine and serve.

Adapted from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni, William Morrow and Company, 1990.

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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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