Cabbage with Green Chili & Mustard Seeds

by Sherri Koehler on February 5, 2012

This dish can be served hot or at room temperature as a kind of warm salad. The combination of the sweetness of the cabbage, the green chili, mustard and the earthiness of the turmeric is so satisfying. It makes a great side dish along with some rice and dal.

The Stuff

  • 1 small head of green cabbage
  • 1 small shallot
  • 1 small green chili (jalapeno)
  • 1/2 t brown mustard seeds
  • 1/4 t ground turmeric
  • salt, to taste

The Making

Quarter the head of cabbage and cut out the core. Shred into thin ribbons.

Slice shallot in half and cut into very thin ribbons.

Cut off top and end of green chili, split in half. Remove all seeds and white core. Slice chili halves into very small ribbons.

Heat a skillet to medium-high heat and spray with high-heat canola oil. Add shallot and saute for 3 minutes, add in green chili and continue to saute another 3-4 minutes, until shallot is caramelized. Add mustard seeds to pan, saute another minute or until the seeds begin to pop.

Add the cabbage to the saute pan and turnĀ  well to mix in shallots and chili slices. Continue to saute 7 minutes, stirring occasionally, until cabbage is fully wilted. Sprinkle turmeric over the top and keep tossing cabbage to distribute the turmeric.

Once the cabbage is fully wilted and evenly coated with the turmeric, remove from heat. Either serve immediately or let cool to room temperature before serving.

Serves 4

{ 2 comments… read them below or add one }

Bianca- Vegan Crunk February 6, 2012 at 10:24 am

Man, I could REALLY go for dal and cabbage about right now.


sherri February 6, 2012 at 9:42 pm

Hope you like the cabbage! This is so simple it nearly falls into the category of things I don’t think to post a recipe for, but I was on a roll with the lemon pulao and the dal, so I posted it up. I snapped a picture too and will add. I need to get one of the pulao, it turned out fabulously. The dal… it is coming along. The first attempt followed the recipe, but when I got home Christie told me to make it taste more like it came from an Indian restaurant and I winged it. So yeah…. it isn’t there yet. Certainly not fast cooking like the red lentils I saw on your site!


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