Cabbage Black Mustard Seeds Recipes

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SPRING CABBAGE WITH MUSTARD SEEDS



Spring cabbage with mustard seeds image

Give your greens a fresh new look by tossing them with mustard, ginger, onion and garlic

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 6

1 tbsp olive oil
1 tbsp mustard seed
1 small onion , finely sliced
1 garlic clove , crushed
1 tbsp grated ginger
500g/1lb 2oz spring cabbage , shredded

Steps:

  • Heat the oil in a frying pan, then cook the mustard seeds until they are fragrant and starting to pop. Add the onion, garlic and ginger, then fry until golden. Tip in the cabbage and stir to coat in the spices, then cook for 5 mins until tender. Season and serve immediately.

Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

BRAISED CABBAGE



Braised Cabbage image

The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.

Provided by Elaine Louie

Categories     dinner, easy, quick, weekday, main course, side dish

Time 30m

Yield 3 servings

Number Of Ingredients 14

1 1/2 pounds savoy cabbage
1/4 cup plus 1 tablespoon canola oil
2 whole cloves
1 tablespoon black mustard seeds
20 curry leaves
1 bay leaf
2 tablespoons finely chopped shallot
2 teaspoons finely chopped garlic
2 tablespoons peeled, julienned fresh ginger
1/2 tablespoon ground turmeric
1 to 2 tablespoons finely chopped seeded jalapeño pepper
1 cup chopped fresh or canned tomato
1 1/2 cups vegetable broth
Kosher salt

Steps:

  • Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedges stay together while cooking. Place a heavy skillet, large enough to hold wedges fairly snugly, over medium heat. Add 1/4 cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside.
  • Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook, stirring, for 1 minute. Add ginger, turmeric, 1 tablespoon jalapeño, tomato and broth. Season with salt to taste. If desired, add more jalapeño to taste.
  • Increase heat to medium-high, and bring to a boil. Add cabbage, fitting it tightly together in the bottom of the pot. Cover, reduce heat to medium, and braise cabbage until tender, about 10 minutes, turning it once halfway through cooking. Remove and discard cloves, curry leaves and bay leaf. If desired, serve with rice.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1085 milligrams, Sugar 8 grams, TransFat 0 grams

CABBAGE & BLACK MUSTARD SEEDS



Cabbage & Black Mustard Seeds image

Make and share this Cabbage & Black Mustard Seeds recipe from Food.com.

Provided by Shanna021

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 head cabbage, less the outer leaves and core, finely chopped
2 small fresh green chilies, seeds removed
1 tablespoon peanut oil
1 teaspoon black mustard seeds
1/2 onion, minced
salt

Steps:

  • Heat peanut oil in pan large enough to fit the cabbage.
  • Add the tspn. of black mustard seeds.
  • When they begin to pop, add the 1/2 minced onion.
  • Saute until the onions are tender.
  • Add the cabbage and chilis and stir fry until tender and heated through.
  • Salt to taste.

Nutrition Facts : Calories 151.4, Fat 7.6, SaturatedFat 1.2, Sodium 44.9, Carbohydrate 20.3, Fiber 6.5, Sugar 11.7, Protein 4.8

LEMONY CABBAGE SALAD WITH MUSTARD SEEDS



Lemony Cabbage Salad with Mustard Seeds image

Number Of Ingredients 8

1 tablespoon peanut oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 whole dried red chili peppers, such as chile de arbol
5 fresh curry leaves
2 cups finely shredded green cabbage
2 teaspoons fresh lemon juice
1/2 teaspoon salt, or to taste

Steps:

  • Heat the oil in a large nonstick wok or skillet over medium heat and add the mustard and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the red chili peppers and the fresh curry leaves and stir a few seconds, then, add the cabbage and cook briefly - no more than 10 to 15 seconds. If you see the cabbage wilting, transfer it to a large bowl immediately. Add the lemon juice and salt. Toss and serve immediately, or refrigerate 1 to 2 hours to serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CABBAGE WITH MUSTARD SEEDS AND COCONUT



Cabbage with Mustard Seeds and Coconut image

This is an adaptation of the classic south indian dish Muttakos Poriyal. It's quick and easy to make and has an excellent lightly sweet taste from coconut and mustard oil

Provided by Zeke Koch

Categories     Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tablespoon mustard oil
1 tablespoon black mustard seeds
2 bay leaves
1 medium head of cabbage (cored and finely shredded)
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chili pepper flakes (optional)
4 fresh, hot green chilies (, , cut into long thin strips)
1/3 cup grated desiccated coconut

Steps:

  • First heat the mustard oil in a wok (or large frying pan).
  • When the oil is heated, add the mustard seeds and bay leaves.
  • When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
  • Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
  • Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
  • Serve with Basmati rice.
  • Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.

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