Method
This recipe was submitted by CSA member Dinesh Kumar. She reports that it is “simple, fast and quite delicious, with total prep time of 30 minutes.” She likes to have this dish crunch – but points out that it can be cooked longer for a softer texture.
- 1
Heat oil in a wok, frying pan, or cast-iron skillet.
- 2
Add mustard seeds and cook until they start crackling (1-2 min).
- 3
Add shredded cabbage and cook while stirring for 4-5 min.
- 4
Add chili peppers (optional) and cook for 1-2 min.
- 5
Add turmeric, salt and pepper. Cook for 10-15 minutes uncovered, stirring occasionally.
From the farm's kitchen
View the original recipe