Chef: Jim Turner
Ingredients:
- 1/4 cup canola oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground tumeric
- 1 lb green cabbage, sliced very thin (highly recommend pre-sliced bagged cabbage or slaw mix for quicker prep)
- 2 cloves of peeled garlic, smashed with the side of your knife (Jim doubles this)
- 1 teaspoon of salt
- 1/2 teaspoon cayenne (less if you prefer less heat)
Directions
Make the tadka: Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen. After the seeds stop sputtering, add the tumeric and sliced cabbage. Now add the garlic (if using), salt and cayenne, and toss well.
Cover, reduce heat to medium, and steam until the cabbage is crisp-tender, about 5 minutes. Serve hot.
SERVES 4
(Originally published in "5 spices, 50 dishes" and brought to us by Malcolm Robinson)