Cooked Spicy Cabbage

Spice pattern: ‘The usual’ Indian

• 2-3 tbsp peanut oil
• 1 tsp whole brown mustard seeds
• 1 tsp whole cumin seeds
• 1-2 small green chilis, seeded and chopped
• 1-2 med onions chopped
• 3 c cabbage (green, red or both), finely chopped
• ½ tsp salt or to taste
• ¼ tsp black pepper
• 2 tbsp lemon juice
• Cooked Vegetables

Description- 

Heat the oil, add the brown mustard and cumin seeds, and cook until the mustard seeds pop - cover the pan since they can spatter. Quickly add the green chilis and cover again, and cook for another minute. Add the onions and saute until they are transparent. Add cabbage and the remaining seasoning and cook until the cabbage is tender - you may want to add ¼ cup of water to very lightly steam the cabbage. Add the lemon juice and adjust seasonings about 5 minutes

before serving. Serve hot.

Variation: Omit chilis and use 2-4 tsp of chopped fresh ginger to add pungency.

More Information- Vegetarian Thanksgiving