Cabbage is not the most popular vegetable, but one of the healthiest. I found this recipe some time ago which my family enjoys – it is quick to make and a nice addition to most meals. I like the texture, flavor and color that red bell peppers add to the dish, but any other vegetable like potatoes, peas and carrots can be added instead.
The most timing consuming part is chopping the cabbage. You can either buy the pre-packaged “coleslaw” cabbage in the salad section of the grocery store, or use an adjustable slicer like a mandolin which makes it easy to cut the cabbage very thin. To cut it by hand, cut in half and remove the core first.
2 tablespoons oil
1 teaspoon black mustard seeds
1-2 green chillies, slit (or dry red chilies)
3 cloves garlic, sliced thin
4 cups finely shredded cabbage
1 teaspoon salt
1/2 teaspoon turmeric
1 large red (or green) bell pepper, thinly sliced
Lemon or lime
2 tablespoons cilantro, chopped
Heat oil in a wok, add mustard seeds, cover pan until the seeds start popping.
Remove cover, add the chili’s and garlic, and stir for a few seconds till the chili’s just start to turn brown. Add the cabbage, salt and turmeric. Stir fry for about 3-4 minutes.
Add the red pepper and continue to stir for another 3-4 minutes until the cabbage is crisp tender.
If you like cabbage to be a little more tender, continue to stir till the cabbage is cooked a bit more.
Add a squeeze of lemon or lime and garnish with cilantro.