adapted from Flavors of India by Shanta Sacharoff
Cut cabbage into fine shreds as you would for coleslaw.
- 1/2 head green cabbage
- 1/2 green pepper, chopped fine
- 3 T oil
- 1/2 tsp black mustard seeds
- 1/4 tsp each cayenne, tumeric, ground cumin, and ground coriander
- 1 clove crushed garlic
- 1 tsp salt
- 2 tsp lemon juice
Heat oil over moderate heat in a heavy frying pan.
Add green pepper and mustard seeds.
When seeds stop popping, add cabbage and stir.
Add rest of spices and salt while still stirring.
Keep stirring till spices mix in well with cabbage.
Cook cabbage 15-20 min. stirring occasionally to keep it from
When done, remove from heat and squeeze lemon juice over it.