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
Core the cabbage and slice it very thin.
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.
Add the cabbage and stir well; sprinkle it with the turmeric, red pepper and salt and stir well.
Add peas and stir.
Add 1 tablespoon of water and quickly cover.
Reduce heat to low and cook for 8-10 minutes, stir occasionally, until cabbage is tender.
Squeeze a little lemon or lime juice over the top, stir, and serve.