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