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Title: Spicy Cabbage With Almonds
Categories: Vegetable
Yield: 6 servings

1 tb Vegetable oil
1/4 c Slivered almonds
1/2 ts Yellow mustard seeds,
-crushed
1/4 ts Cumin seeds
1/4 ts Fennel seeds
4 c Cabbage, coarsely chopped
1/8 ts Cayenne pepper
1 tb Finely chopped fresh ginger
1 tb Fresh lime juice
1/2 ts Salt

In a wok, heat oil over medium-high heat for about 30 seconds. Add
almonds and mustard, cumin, and fennel seeds. Cook, stirring, until
nuts and spices are fragrant and dark, about 15 seconds. Add
cabbage, cayenne, and ginger. Cook and stir until vegetables are
heated through and spices are well distributed, about 4 minutes. Add
a few tablespoons of water if vegetables look dry. Season to taste
with up to 1 tablespoon of lime juice and salt and serve hot.

Recipe originally for brussel sprouts. Adapted it for cabbage.

Recipe by: Nathalie Dupree, Well-Stocked Pantry

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