Indian Spiced Cabbage Recipe
Ingredients
| Shredded cabbage | 12 Cup (16 tbs) | |
| Onion | 1 , sliced | |
| Vegetable oil | 2 Tablespoon | |
| 2 small dried red chili peppers | ||
| Black mustard seeds | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Unsweetened coconut | 1/4 Cup (16 tbs), grated | |
| Chopped parsley | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
Directions
In large bowl, combine cabbage and onion.
In large wok, heat oil over medium-high heat.
Add chili peppers, mustard seeds, if using, and turmeric; stir-fry for 1 minute.
Add cabbage-onion mixture, about 3 cups (750 mL) at a time, to wok, stir-frying to coat cabbage evenly.
Cook for 4 to 5 minutes, tossing frequently, until cabbage is translucent but still crisp. (Dish can be prepared ahead to this point and set aside for 30 to 60 minutes.)
Stir in coconut, coriander and salt; heat through, if necessary, and adjust seasoning.
In large wok, heat oil over medium-high heat.
Add chili peppers, mustard seeds, if using, and turmeric; stir-fry for 1 minute.
Add cabbage-onion mixture, about 3 cups (750 mL) at a time, to wok, stir-frying to coat cabbage evenly.
Cook for 4 to 5 minutes, tossing frequently, until cabbage is translucent but still crisp. (Dish can be prepared ahead to this point and set aside for 30 to 60 minutes.)
Stir in coconut, coriander and salt; heat through, if necessary, and adjust seasoning.
Chef
