• Cooking Time: 15
• Servings: 4
• Preparation Time: 5
• Cabbage - 1/2 head of medium
• Onion - 2 Tbsp chopped
• Ginger - 1 inch stick
• Green Chili - 1
• Cumin Seeds - 1/2 tsp
• salt - 1 tsp
• Green peas - 1/2 cup ( Optional)
• Red Chili - 1
• Chana Dal - 1 tsp
• Urad Dal - 1 tsp
• Mustard Seeds - 1/2 tsp
• Curry Leaves - 5
• Oil - 1 Tbsp

1. Preparatory Steps:
2. Chop Onions and Cabbage finely and keep it aside.
3. Microwave Chopped Cabbage for 3 min. ( Or Pressure Cook it, even Better steam it)
4. Thaw Green peas ( if using) in microwave for 1 min.
5. Grind Ginger and Green Chili along with cumin seeds in Mortar with Pestal. ( or grind in small jar in mixie).
7. Method:
8. Heat Nonstick pan on stove add oil to it. Once the Oil is hot, add red chili, chana dal and urad dal. As you notice the lentils start browning, add mustard seeds and curry leaves.
9. Add chopped onions to the tempering in the non-stick pan, saute for 3 min.
10. Add steamed cabbage to the pan, mix it along with onions. Close the lid and let the cabbage cook properly on slow heat for 3 min.
11. Add salt and green peas stir-fry on high for 2 min, you will notice it is coming together, now add Ginger and Green Chili Paste to the stir-fry and fry it for 3 min.
12. Finally top with some cilantro and switch off the stove. Serve with warm chapati or white rice!

This recipe comes from my mom's kitchen this is her signature cabbage dish. The Ginger and Green Chili hides the cabbage smell and gives nice flavor to this stir-fry. This little subtle on spice cake, kids can handle it better. You can sneak in Roti (or Tortilla) and pack for kids lunch box!