Ingredients
Method
- Throughly wash the head of the cabbage, potatoes, and bell pepper under running water. Quarter the head of the cabbage and remove the hard core.
- Thinly slice quartered cabbage like coleslaw and julliene potato and pepper. If needed, pat dry the julliened potato and pepper with a paper towel to dry excess moisture. Set the vegetables aside.
- Heat oil in a large skillet or wok on high heat. Add mustard seeds, cumin seeds, and whole chilies to hot oil.
- Once mustard seeds start to pop, add julliened potatoes. Stir to coat the potatoes in oil tempering. Let potatoes cook over high heat for 2 minutes without stirring.
- Stir potatoes and continue to cook for an additional 2 to 3 minutes or until fully cooked. Add julienned green bell pepper. Stir and continue cooking on high heat for about 1 minute.
- Now quickly add all the thinly sliced cabbage, ground spices and salt to the wok.
- Stir well to coat and season the cabbage evenly. Continue to cook on high heat while stirring continuously for about 2 minutes.
- Turn the heat off and set the stir-fried cabbage aside. Garnish with chopped cilantro.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
