Red Cabbage with Peas & Turmeric

Red cabbage and peas sautéed with turmeric, cumin, and mustard seed.  Serves 6-8.


  • 1/2 large head red cabbage (about 6 cups shredded)
  • 1-2 tablespoons coconut oil

  • 1 teaspoon cumin seed

  • 1/2 teaspoon mustard seed

  • 1 clove minced garlic

  • 1 1/2 cups frozen green peas

  • 1/8 teaspoon crushed red pepper

  • 1/2 teaspoon salt

  • ½-1 teaspoon turmeric

  • 1 tablespoon water

  • Squeeze of lemon or lime juice


Napa Cabbage.jpg
  1. Core the cabbage and slice it very thin.

  2. Heat a deep skillet or wok add a small amount of coconut oil and sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute and then add the garlic.

  3. Add the cabbage and stir well; sprinkle it with the turmeric, red pepper and salt and stir well.

  4. Add peas and stir.

  5. Add 1 tablespoon of water and quickly cover.

  6. Reduce heat to low and cook for 8-10 minutes, stir occasionally, until cabbage is tender.

  7. Squeeze a little lemon or lime juice over the top, stir, and serve.