My Stir Fried Cabbage
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
red cabbage
slices |
|
| 2 | cups |
cabbage
slices |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
mustard seeds, black
|
|
| ½ | teaspoon |
turmeric
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red cabbage
slices |
|
| 473 | ml |
cabbage
slices |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
mustard seeds, black
|
|
| 2.5 | ml |
turmeric
ground |
|
Directions
Heat oil in wok over medium heat.
Add black mustard seeds and cook until they pop.
Add ground tumeric.
Add some slices of red and white cabbage (about 1 inch wide) about 4 cups in total, stir until oil coats cabbage.
Cook until wilted; about 4 to 6 minutes.
