Best Cabbage Black Mustard Seeds Recipes

Indian Spiced Cabbage (Kobi Nu Shaak) image

Provided by swissms

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 green cabbage, cored and shredded
kosher salt, to taste
2 tablespoons peanut oil
2 teaspoons black mustard seeds (not yellow mustard seeds) or 2 teaspoons brown mustard seeds (not yellow mustard seeds)
2 teaspoons cumin seeds
2 bay leaves
1/2 teaspoon garlic powder
2 teaspoons ground turmeric
3 plum tomatoes, chopped
2 -3 anaheim chilies, seeded and thinly sliced crosswise
5 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons sugar

Steps:

Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.

Nutrition Facts : Calories 117.9, Fat 5.3, SaturatedFat 0.8, Sodium 32, Carbohydrate 17.5, Fiber 4.6, Sugar 11.6, Protein 3.3

Cabbage with Mustard Seeds and Coconut image

Provided by Zeke Koch

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tablespoon mustard oil
1 tablespoon black mustard seeds
2 bay leaves
1 medium head of cabbage (cored and finely shredded)
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chili pepper flakes (optional)
4 fresh, hot green chilies (, , cut into long thin strips)
1/3 cup grated desiccated coconut

Steps:

First heat the mustard oil in a wok (or large frying pan).
When the oil is heated, add the mustard seeds and bay leaves.
When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
Serve with Basmati rice.
Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.