Thursday Menu: Teriyaki Turkey Burgers, Indian Cabbage, Sugar Snap Peas
Farm Share Produce: Cabbage, Sugar Snap Peas
Adapted from http://www.cookingchanneltv.com/recipes/peppery-hot-cabbage-salad-recipe/index.html
1 T vegetable oil
Pinch asafetida *
1 t yellow mustard seeds
2 small dried red chiles, whole
1 t red lentils
1 T cashews or peanuts
5-8 curry leaves
½ head cabbage, finely shredded
In a large wok or skillet heat oil until shimmering. Add the asafetida and mustard seeds. Cook on medium low for approx. 30 seconds or until seeds start to GENTLY pop. Add chiles, lentils, and nuts, cook until lentils start to color. Add curry leaves, shredded cabbage and salt to taste. Stir-fry until the cabbage just starts to wilt and gets a bright green color. Serve.
NOTE: Asafetida is available at Indian or Asian markets. The original recipe also calls for nigella seeds and mustard oil. Those would also be available at these markets. We have an Asian market close by that is great fun to visit. The kids love the live fish, turtles, and frogs. We love the great selection of spices, rice, and teas. Worth a visit!