Adapted from: New York Times (nytimes.com)
This is a great dish to make with left over cabbage from cole slaw or other dishes that leave you wondering what to do with a partial cabbage.
2 tablespoons canola oil
2 teaspoons black mustard seeds
1 1/2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 teaspoons ground coriander seeds
1/2 teaspoon turmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grain
1 small cabbage (or 1/2 large), cored and shredded
Salt to taste
3 to 4 tablespoons grated coconut (to taste... really, this is optional)
1 cup plain Greek style yogurt (may need more depending on how you like it)
- Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds. As soon as the mustard seeds begin to pop, add the cumin, cayenne, coriander and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes.
- Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
- Fold the yogurt into the cabbage mixture away from heat. Serve warm with rice.
Yield: Serves six.
Nutritional information per serving: 118 calories; 6 grams fat; 2 grams saturated fat; 2 grams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 53 milligrams sodium (does not include salt added during preparation); 4 grams protein