Ingredients
- 1 pound white cabbage (this is about 1/2 head of cabbage)
- 1 red bell pepper, seeded and ribs removed
- 2 tablespoons vegetable oil
- 1 teaspoon brown or black mustard seeds
- 12-15 curry leaves, optional
- 1 tablespoon white urad dal or split red lentils (masoor dal)
- 1 cup onion, chopped (1)
- 3 garlic cloves, crushed
- 2 serranos or jalapenos, split lengthwise keeping the tops of the peppers intact
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon sea salt
- 3 tablespoons cilantro, chopped
How to Make
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Step 1: Slice cabbage using a food processor or a knife -- you should have 10-12 cups cabbage. Slice the red bell pepper and set it aside with the cabbage.
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Step 2: In a wok or large skillet over medium high heat heat the oil and then add the mustard seeds.
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Step 3: After the seeds have popped add the curry leaves and then add the split red lentils (you can also use white urad dal which is available in an Indian grocery store), stirring until they turn color -- fast as this happens fast!
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Step 4: Add the onion, garlic and green chilies and saute for a few minutes or until onion is tender.
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Step 5: Stir in turmeric, salt and sliced cabbage and bell pepper.
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Step 6: Cover and reduce heat to medium low and cook, stirring occasionally for 5-10 minutes or until vegetables are softened.
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Step 7: Uncover, increase heat to medium high and stir until all excess liquid evaporates -- you want no excess liquid.
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Step 8: Discard garlic cloves and green chilies before serving, if desired. Stir in cilantro.
We hope you enjoy this recipe!
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