2 teaspoons mustard seeds

2 tablespoons ghee (or clarified butter)

1 tablespoon peanut oil

1 medium yellow onion, peeled and chopped

2 tablespoons finely minced green bell pepper (or if you can find it, 1 tablespoon minced Indian pepper leaf)

2 teaspoons finely minced fresh ginger

2 teaspoons curry powder

pinch ground cinnamon

pinch freshly grated nutmeg

one 2 pound green cabbage, quartered, cored and thinly sliced

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste



1. Stir-fry mustard seeds in ghee and oil in very large heavy skillet over moderately high heat until they sputter and dance — about 2 minutes.

2. Reduce heat to moderate, add onion, green pepper and ginger and stir-fry until limp — 3 to 5 minutes.

3. Smooth in curry powder, cinnamon and nutmeg and mellow over moderate heat 1 minute.

4. Add cabbage and stir-fry until nicely glazed — about 5 minutes. Reduce heat to low and cook cabbage, uncovered, stirring often, 5 to 10 minutes, until as crisp or tender as you like.

5. Season to taste with salt and black pepper and serve.


from Jean Anderson, The American Century Cookbook

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