Spicy Indian Cabbage with Mustard Seeds and Turmeric


This is the long overdue part two of the nobody-knows-what-to-do with-this-cabbage post. If you have the memory of an elephant, you may remember the Pretty Purple Vegan Cabbage Slaw recipe that I posted in February. This, friends, is what I did with the other half of that gorgeous head of crunchy purple leaves.

Inspired by this Girl Cooks World recipe, I made a little spicy sautéed cabbage of my own.


  • Half head of purple cabbage, cut in chunks and leaves separated
  • 1/4 cup canola oil
  • 1 1/2 teaspoons yellow mustard seeds
  • 6 cloves garlic, thinly sliced
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • Tablespoon balsamic vinegar


Heat the oil over medium-high in your favorite heavy-bottomed non-stick skillet and add the mustard seeds. They should start popping in just a few seconds. HINT: a splatter guard is your best friend in times like these.


Once the seeds stop popping, remove the pan from the heat and add the garlic, turmeric, and cayenne.


Add the pan back to the burner, add the cabbage and salt, and toss to coat with the oil and spice mixture.

20140324-183430.jpgSauté for two to three minutes if you like the cabbage to still have a considerable crunch. I like mine cooked a bit longer, so I go for about four minutes. After it’s cooked to the texture you prefer, add the balsamic vinegar, toss to coat, cook for another 30 seconds, and that’s it! Serve at any temperature you like.


Happy healthy eating, everyone!