Mustard Seed Cabbage


  • Cabbage – 4 Cups, thinly sliced (~1cm)
  • Vegetable Oil (or any other neutral flavoured oil) – 3 tbsp
  • Mustard Seeds – 1 1/2 tsp
  • Garlic Cloves – 5 (thinly sliced)
  • Turmeric – 1 1/2 tsp
  • Cayenne Pepper – 1/2 tsp
  • Salt – 1/2 tsp


  1. Heat wok or large frying pan to high and add the oil.  Add the mustard seeds and cover with a splatter screen or lid.
  2. Once mustard seeds begin to pop, take the skillet off the heat and add the turmeric, garlic, cayenne, and salt.  Stir to combine and return to heat.
  3. Add the cabbage and toss to coat, lowering the temperature to Low-Medium.
  4. Cover the pan and cook down, stirring occasionally, until you’re happy with the cabbage.  I prefer my cabbage cooked down for awhile, but keeping it crunching is also really good!

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