Spiced Cabbage

Tamara Stimpson

This is a quick and zippy side dish that works well with many types of cabbage. Consider adding this vitamin packed vegetable to your plate today!


1 head of cabbage, halved and cored and thinly sliced

2 tbsp olive oil

1 tsp brown or yellow mustard seeds

2 cloves garlic, minced

1 tbsp minced gingerroot

1 hot red or green chile, seeded and thinly sliced

1/4 tsp salt


  • In a wok or large shallow Dutch oven, heat oil over medium high heat; stir fry mustard seeds for about 30 seconds, or until they begin to pop.
  • Add garlic, ginger, and chile; stir fry for about 30 seconds or until fragrant but not browned.
  • Add cabbage and salt; stir fry for a couple of minutes or until the cabbage begins to wilt. 
  • Cover and cook, stirring occasionally, for 4 minutes until tender-crisp
  • ENJOY!