Cabbage Black Mustard Seeds
Brighten up your table with this vibrant and fragrant Cabbage Black Mustard Seeds recipe, a quick and wholesome side dish inspired by traditional South Indian flavors. This dish boasts finely shredded cabbage infused with the nutty aroma of black mustard seeds, the earthy warmth of turmeric, and a hint of spice from dried red chilies and optional green chilies. A quick tempering process ensures the spices bloom to their fullest potential, while a touch of water gently steams the cabbage to tender-crisp perfection. Garnished with fresh cilantro and optionally enhanced with aromatic curry leaves, this recipe comes together in just 25 minutes, making it a perfect addition to rice, roti, or as a low-carb, gluten-free dish on its own.
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Recipe Information
Ingredients
- 1 medium head (about 1.5 lbs) Cabbage
- 1 teaspoon Black mustard seeds
- 2 tablespoons Oil (vegetable, canola, or coconut)
- 1 teaspoon Turmeric powder
- 2 whole Dried red chilies
- 10 leaves Curry leaves (optional)
- 1 small (optional, finely chopped) Green chilies
- 1 teaspoon (to taste) Salt
- 2 tablespoons Water
- 2 tablespoons (chopped, for garnish) Fresh cilantro (optional)
Instructions
Prepare the cabbage by removing the outer layers, cutting it into quarters, and finely shredding it. Rinse the shredded cabbage under cold water and let it drain in a colander.
Heat a large skillet or wok over medium-high heat. Add the oil and let it heat up for about 30 seconds.
Add the black mustard seeds to the hot oil. Let them sizzle and pop for about 10-15 seconds, being careful to avoid splattering.
Add the dried red chilies and curry leaves (if using) to the skillet. Stir-fry for 10 seconds to release their aroma.
Stir in the chopped green chilies (if using) and turmeric powder. Cook for another 10 seconds, ensuring that the spices are evenly distributed in the oil.
Add the shredded cabbage to the skillet. Stir well to coat the cabbage with the spiced oil mixture.
Sprinkle the salt over the cabbage and add 2 tablespoons of water. Cover the skillet with a lid and allow the cabbage to steam for 5 minutes on medium heat.
Remove the lid and give the cabbage a good stir. Continue to cook uncovered for another 5 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
Taste and adjust salt, if needed. Garnish with freshly chopped cilantro if desired.
Serve warm as a side dish with rice, roti, or your favorite main course, or enjoy as a light and healthy dish on its own.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 22.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
