Hot Cabbage Salad from one of our members

white cabbagesThis comes from one of our members, Chas, who made some for the buffet at the Go Local Food BBQ recently and it was said to be very tasty.
2 tsp mustard oil
1 pinch asafoetida
1 tsp brown mustard seeds
1 tsp nigella
10-15 curry leaves (fresh or dried)
2 small dried red chillies, left whole
1 tsp urad dal soaked for 2-3 hrs
1 tbs peanuts chopped
1/2 large cabbage, shredded
salt to taste
Heat the oil in a large pan.
Add the asafoetida and seeds and fry for 30 seconds.
Add the curry leaves, chillies, lentils and peanuts. Turn the heat down and fry for 30 seconds.
Add the cabbage and salt and stir fry for 10 minutes until the cabbage has wilted but still has some bite.
This is a recipe from Anjum Anand my favourite Indian cook. You can use vegetable oil if you don’t have mustard oil and I have used a variety of lentils instead of urad dal. You can also substitute the peanuts with any other hard nuts.