“This recipe is from the Indian state of Gujarat. Adapted from a recipe published in Saveur magazine, December 2009. Black and brown mustard seeds are used in Asian cuisine and impart a different flavor than yellow mustard seeds.”
READY IN:
1hr 12mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
  2. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: