Great served with basmati rice, or with a pork tenderloin.
- 1 head cabbage, chopped (sliced thin on a mandoline is nice)
- 2 T olive oil or ghee or a blend
- 1 tsp mustard seeds
- 1/2 cup water or broth
- 1/2 tsp cayenne pepper
- 3T shredded unsweetened coconut
- 1/2 tsp ground turmeric
- 2 tsp cumin
- Sea salt to taste
- juice of 1 lemon (optional)
Heat the oil in a large skillet. Add the mustard seeds, heat and cover while seeds pop. Add cabbage and stir-fry until well-coated. Add water or broth, cover and simmer 15-20 mins. Mix in turmeric, cayenne, cumin, coconut and salt. Cover and simmer 10 mins more. Stir in lemon juice just before serving.