- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 3 pounds green cabbage, cored and thinly shredded
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons kosher salt
How to make this recipe
In a large saucepan, heat the olive oil over moderate heat. Stir in the cumin seeds and cook until they are fragrant, about 30 seconds. Add the shredded cabbage, turmeric and kosher salt and cook, stirring occasionally, until the cabbage is softened and browned in spots, 15 to 20 minutes. Serve hot.
The cabbage can be refrigerated for 2 days. Reheat gently before serving.
Brown rice, yogurt and chutney, or with roast chicken.