1 small head of cabbage, or half of a large head (can be made with asparagus)
2 teaspoon minced ginger
2 teaspoons minced garlic
½ teaspoon ground coriander
2 tablespoons vegetable oil
¼ teaspoon mustard seeds
1 cup thinly sliced onion
¼ teaspoon turmeric
½ teaspoon salt
½ cup water
Quarter and core the cabbage. Cut into 2” dice.
In a small bowl mix together the ginger, garlic and ground coriander.
Heat a heavy skillet over medium-high heat, add oil, mustard seeds and stir. After about 20 seconds, add sliced onion and stir-fry until softened and starting to brown, about 5-7 minutes. Stir in the reserved flavor paste, add cabbage and sprinkle with salt. Stir-fry for a minute to expose all the surfaces to the hot pan, add water, bring to a boil and simmer for 2-3 minutes, covered. Remove the lid and finish simmering to cook away the water.
Notes and Instructions
In this Nepali stir-fry, cabbage cooks in a simple flavor paste of cooked onion, garlic and ginger.
Adapted from: Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid