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Stir-Fried Cabbage with Red Pepper and Peas

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 10 mins
Total time 10 mins
Yield

Serves 6 (serving size: about 1 1/3 cups)

This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

Ingredients

  • 3 tablespoons canola oil
  • 1 tablespoon flaked unsweetened coconut
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground turmeric
  • 24 fresh or frozen curry leaves
  • 3 dried red chiles de arbol
  • 1 cup frozen petite green peas
  • 3 red and orange bell peppers, seeded and finely chopped
  • 1 (3 1/2-pound) head green cabbage, cored and finely chopped
  • 1 cup coarsely chopped cilantro
  • 3/4 teaspoon kosher salt

Nutrition Information

  • calories 169
  • fat 8.3 g
  • satfat 1.1 g
  • monofat 4.5 g
  • polyfat 2 g
  • protein 5 g
  • carbohydrate 21 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 310 mg
  • calcium 109 mg

How to Make It

  1. Combine first 7 ingredients in a large skillet over medium-high heat; cook, stirring occasionally, 3 minutes or until chiles brown. Stir in peas, bell peppers, and cabbage; sauté 5 minutes or until cabbage is crisp-tender. Stir in cilantro and salt.