Cabbage Cabbage Everywhere!

In an effort to eat healthier and locally, my husband and I joined a local CSA. You may be asking right now, “what the hell is a CSA?” I know, because many people said that to my face when I told them. CSA stands for Community Supported Agriculture. We basically pay for a share of the farm’s harvest. Every Wednesday we go to the farm and get a box of goodies. Apparently Homestead Farms has had a bumper crop of cabbage because we have cabbage…a lot of it. 

We have been getting very inventive with our cabbage recipes, because otherwise I wouldn’t be able to stomach anymore cabbage after eating it three times a week. So for all of you out there who also are overloaded with cabbage – below is a new dinner recipe. 

Indian Style Cabbage Recipe


  • 1 head green cabbage, cored and sliced into 1/4″ wide ribbons
  • 1 onion
  • 3 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
  • 1 tablespoon black mustard seeds (we picked them from the wild mustard in our yard!)
  • 2 teaspoon cumin powder
    There's not too much to this!

    There’s not too much to this!

  • 2 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ginger
  • 2 small red chilies
  • 3 garlic scapes
  • garnish: cilantro, lemon juice
  • optional: sour cream
  1. Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
  2. As soon as they start to pop, add the cumin, turmeric, cayenne pepper, salt, ginger, chilies, onion, and garlic scapes. Stir-fry for 10 more seconds. Be sure to move quickly here so you infuse the flavor but don’t burn the ingredients. 
  3. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
  4. Garnish with cilantro and lemon juice.
  5. You may want to top with sour cream to bring down the heat


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