Cabbage Stir Fry Recipe
Easy cabbage stir fry is full of Indian flavors. You'll love it as your main dish, or serve it as a side with curry and naan.
Ingredients
- 1 tablespoon Canola Oil
- 1/4 teaspoon Indian Mustard Seed
- pinch Asafoetida
- 1/4 teaspoon Turmeric
- 5 cups Cabbage thinly sliced
- 2 Carrot large, cut julienne
- 1 Serrano Pepper split and seeded
- Salt to taste
- 1 teaspoon Coriander Powder
Instructions
- In a large non-stick pan, heat the oil over medium to high heat. Add the mustard seeds. Once they start to pop, immediately add the asofoetida and turmeric.
- After a few seconds, add the cabbage, carrot and Serrano halves.
- Mix well to coat all the cabbage with the oil. Lower the heat to medium low.
- As it cooks, add the salt and coriander powder. Cook until the cabbage is as soft or crunchy as preferred.
Notes
- I prefer to use Savoy cabbage because I like the taste better.
- I use the seeded chili halves and remove them after cooking because my family prefers a mild level of heat. If you like it spicy, chop up the whole Serrano and add it in.
- Be sure to add the cabbage quickly after the spices so the mustard seeds do not burn.
- Asafoetida is also known as Hing and can be found online and in Indian or Hispanic specialty ingredient sections and stores.
Nutrition
Calories: 45kcalCarbohydrates: 5gProtein: 1gFat: 2gSodium: 28mgFiber: 2gSugar: 3g
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