Indian Cabbage

I guess part of the fun of having a food blog is so you can tell crazy stories about your experiences. I followed the recipe for the cabbage pretty closely last night, so I allowed the oil to heat up until it was smoking, let it cool 10 seconds, and added the mustard seeds as instructed. Can you say FIREWORKS???!!! Those things were going off like rockets. Too funny and super glad my kids weren’t in the kitchen to get splattered by flying hot oil and rocketing mustard seeds. In the end, a delicious dish with the recipe modified below for temperature and cooking times so you too don’t have a fireworks display, or follow the original recipe to celebrate the 4th. Have fun!

Thursday Menu: Teriyaki Turkey Burgers, Indian Cabbage, Sugar Snap Peas
Farm Share Produce: Cabbage, Sugar Snap Peas

Indian Cabbage
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
Kosher salt

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!