Crunchy Cabbage

 Everyone is a huge fan of these crunchy cabbage so much so that it’s over before it’s cool down. IIt’s Vegan, Vegetarian, Gluten Free, Dairy Free, low calorie, low carb, Kids Friendly side dish.

Ingredients:

1. Cabbage - 5 Cups 

2. Extra Virgin Olive oil - 1 TBSP

3. Muster Seeds - 1 TBSP 

4. Green Chili - 1 

5. Turmeric Powder - 2 TSP 

6. Curry Leaves - Handful

7. Cilantro - Handful

8. Salt - 2 TSP 

Optional:

1. Green Peas - 1/2 Cup

Method:

1. Start with shredded cabbage. You can shred cabbage ahead of times and refrigerate for almost 2/3 days works well too. You can use store bought shredded cabbage as well. I have used chef’s knife to get the long cut.

2. Heat the thick bottom pan on high flame, add oil. In place of extra virgin olive oil, you can use vegetable oil, suffola oil. Then add muster seeds.

3. Once the seeds start to sputter add chopped chili and curry leaves.

4. Let those fry for a min then add turmeric powder. Stir it. 

5. If using peas, add now. Let those fry for a couple of min. If you are using frozen peas then give a extra min. I didn’t use it this time. Now add shredded cabbage, cilantro and salt. 

6. Stir it well and cover for 3/4 min. Keep the flame high throughout.

7. If you like the cabbage to be soft. Then stir it and cover for another 2/3 min. Otherwise it’s ready!!