Recipe: Indian Cabbage with Turmeric and Black Mustard Seeds

Indian Cabbage with Turmeric and Black Mustard Seeds.

Indian Cabbage with Turmeric and Black Mustard Seeds is from the delightful (and hard to find) Yogi Cook Book by Yogi Vithaldas with Susan Roberts. They advise using it as a substitute for cole slaw served with Indian dishes. Makes 4-6 servings.

Ingredients:
medium head green cabbage (or half a large head)
3 T neutral oil
1t ground turmeric
1 t black mustard seeds
1/2 t Kosher salt

Our taped-together copy of the Yogi Cook Book.

Method: core the cabbage and chop into 1 inch squares. Heat the oil and add the mustard seed and turmeric; heat until the mustard seeds begin to pop. Add salt and cabbage and cook over low heat for 5 minutes, stirring constantly, till cabbage is somewhat wilted but still crunchy. Serve as a side dish with Indian foods; this would also go nicely with a smoked or grilled protein like Jamaican jerk chicken.