Sautéed Cabbage
Sautéed Cabbage
Ingredients
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds (see note)
- 1/2 tsp cumin seeds
- 1 onion, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) fresh ginger, minced
- 5 cups (500 g) green cabbage, thinly sliced with a knife or mandolin
- 1 carrot, grated
- 1 green chili pepper, thinly chopped (optional)
- 1/2 cup (75 g) crushed, unsalted peanuts
- 1/4 cup (18 g) grated unsweetened coconut, fresh or dried
- 1/2 cup (23 g) cilantro, chopped
- Salt and pepper
Instructions
- In a wok or skillet over high heat, dry-roast the mustard, nigella and cumin, stirring constantly until they start to release their aroma. Be careful not to burn the seeds. Transfer to
- a bowl.
- In the same wok or skillet, brown the onion in the oil over medium heat. Add the ginger and cook 1 minute. Add the roasted spices, cabbage, carrot and chili pepper. Season with salt and pepper.
- Cover and continue to cook over low heat for about 15 minutes or until the cabbage is cooked through but still slightly crunchy, stirring a few times. Add a little water if needed to soften the cabbage.
- Meanwhile, in a small skillet over high heat, brown the peanuts and the coconut.
- Place the cabbage on a serving platter. Top with the peanuts, coconut and cilantro.
Sautéed Cabbage