Fried Cabbage

Raj notes: double this for a whole head of cabbage. In the ingredients "green pepper" is an Anaheim, Paseilla, etc. This recipe includes some corrections by Raj with regards the cooking and selection of the green pepper. Shanta calls for a "sweet green pepper" which I'd expect means a bell and cooks it with the mustard seeds.


  • 1/2 head green cabbage, stemmed and shredded, as if for slaw
  • 1/2 green pepper, finely chopped
  • 3 Tbl oil
  • 1/2 tsp black mustard seeds
  • 1/4 tsp cayenne
  • 1/4 tsp tumeric powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander powder
  • 1 tsp salt
  • 2 tsp lemon juice


Heat the oil in a heavy frying pan over moderate to high heat. Add the mustard seeds to the hot oil until they pop. Raj cooks the green pepper at this point until soft, 2-3 minutes. Add the cabbage and stir, mixing in the spices until well blended. Cook to preferred doneness (5-20 minutes), stirring occasionally to keep the cabbage from harm.

Fully cooked cabbage should be half in volume from the original. Remove from heat when done and mix in lemon juice.