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Spicy Stir-Fried Cabbage, Onion and Peas
Mild and subtly sweet cabbage is a blank canvas that’s great at taking on other flavors and can be either crisp or velvety, depending on how it is treated. In this stir-fry, green cabbage is complemented by an array of spices and aromatics. If you’re a fan of chili heat, leave the seeds in one or both of the serranos before chopping. Serve with chicken, fish or a curry and with basmati rice alongisde.
4 to 6
Servings
Don’t overcook the cabbage. Its texture is best if it retains a little crispness.
35 minutes
Ingredients
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3
tablespoons ghee OR neutral oil
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1
small red onion, halved and thinly sliced
Directions
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01In a 12-inch nonstick skillet over medium-high, heat the ghee until shimmering. Add the onion, chilies, ginger and cumin; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add the coriander and turmeric, then cook, stirring, until fragrant, 30 to 60 seconds. Stir in the cabbage, sugar and ½ teaspoon each salt and pepper. Cover and cook, stirring occasionally and adjusting the heat if the onion browns too quickly, just until the cabbage is tender-crisp, 5 to 6 minutes.
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This was great! I DID cheat a bit and went a bit heavy on the cabbage, not wanting to deal with a wee nubbin of it hanging out in the crisper. Also, doesn't make a ton so maybe one cup of uncooked basmati is enough of an accompanyment.