Side Dishes

Red Cabbage and Peas with Cumin and Mustard Seeds

Ingredients
1/2 large head red cabbage (about 6 cups shredded)
canola oil spray
1 teaspoon cumin seed
1/2 teaspoon mustard seed
1/8 – 1/4 teaspoon asafetida (optional–or use 1 tsp. minced garlic)
1 1/2 cups frozen green peas
1/8 teaspoon red pepper (or to taste)
1/2 teaspoon salt
1 tablespoon water
quick squeeze of lemon juice


Instructions
1.Core the cabbage and slice it very thin. Heat a deep skillet or wok. Once it’s hot, spray it lightly with canola oil and sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute and add the asafetida. Add the peas and stir well, scraping the spices up from the bottom. Add the cabbage and sprinkle it with the red pepper and salt and stir well. Add 1 tablespoon of water and quickly cover. Reduce heat to low and cook for 8-10 minutes, stirring every couple of minutes. It’s done when the cabbage is to the tenderness you like. Squeeze a little lemon juice over the top, stir, and serve.

Preparation time: 5 minute(s) | Cooking time: 12 minute(s)

Number of servings (yield): 4

Per serving: 50 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 329mg Sodium; 3g Fiber. Weight Watchers 1 Point.