Nik's Cabbage Stir Fry

This recipe moves quickly at the beginning, so please prepare all of the ingredients in advance.

Makes 5 to 6 Servings

1 head Cabbage 1 Onion (white or red) 1 Serrano Pepper 2 Tbsp Olive Oil 1/2 tsp Mustard Seeds (whole) 1/4 tsp Asafoetida Powder 1/4 tsp Turmeric 1/2 tsp Sea Salt (or 1/4 - 1/2 tsp salt)

Cut cabbage in thin slices around the core.  Pull apart to make thin strips.  Set aside.

Peel onion and cut in half through the middle from top to bottom.  Cut small thin wedges out.  Pull apart to make thin strips.  Set aside.

Cut off the top end of the Serrano pepper and slice in halves or fourths lenth-ways. Leave the seeds in the pepper. (You can remove the peppers when it is done since they are extremely hot.)

Measure spices in to prep-dishes.  You can combine the Asafoetida Powder, and Turmeric.

Over medium heat in a large pot or Wok, heat olive oil.  (Do not heat it too high or too fast, or you may burn the spices and/or ruin your pan.)  It will take a few minutes to get the oil hot, but once it is hot, be prepared to add the next ingredients.

When the oil is hot, add the mustard seeds.  As soon as they pop, add the Asafoetida Powder, Turmeric, and Serrano Pepper.  Sauté for 3 - 5 minutes. Add onions sauté until onions are translucent.  Add 1/3 to 1/2 of the cabbage.  When it has cooked down, repeat until all of the cabbage has been added.  Cook for an additional 5 to 10 minutes.  Serve warm.

Tips

• The spices can be found at an Indian grocery.
• If you like your cabbage spicier (hotter,) then add another Serrano pepper.
• If you cannot find Serrano peppers, you can substitute twice as many Jalapeño peppers.  (They are not as hot as Serrano.)
• When handling the peppers, use gloves.  The oils will burn your hands even after you wash them. 
• If it is too spicy, remove the seeds from the peppers.

This is an original recipe that may not be used commercially without the consent of the owners of jonrachel.com