Indian Spiced Cabbage
|Shredded cabbage||12 Cup (192 tbs)|
|Onion||1 , sliced|
|Vegetable oil||2 Tablespoon|
|Dried red chili peppers||2 Small|
|Black mustard seeds||1 Teaspoon|
|Grated unsweetened coconut/Fresh coconut||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander/1/2 teaspoon ground coriander seeds plus 1/2 cup chopped fresh parsley||1⁄2 Cup (8 tbs)|
In large bowl, combine cabbage and onion.
In large wok, heat oil over medium-high heat.
Add chili peppers, mustard seeds, if using, and turmeric; stir-fry for 1 minute.
Add cabbage-onion mixture, about 3 cups (750 mL) at a time, to wok, stir-frying to coat cabbage evenly.
Cook for 4 to 5 minutes, tossing frequently, until cabbage is translucent but still crisp. (Dish can be prepared ahead to this point and set aside for 30 to 60 minutes.)
Stir in coconut, coriander and salt; heat through, if necessary, and adjust seasoning.