Coconut Cabbage with Peas

After getting back from Italy it took us a while to get back into our usual routine. We all love Italian food but once we got back, we craved other cuisines. We went to our favorite Chinese restaurant the next day and ate some Indian food out of the freezer for dinner.
I soon filled the fridge with groceries and started thinking about cooking again- it’s very hard to get back into it… Pasta kept coming to mind but I knew I wanted to make some vegetarian Indian food. We had consumed quite a bit of meat including salami and prosciutto and wanted to take a break.
While I was in Trader Joes, I picked up a pack of shredded cabbage. I usually never buy the packaged kind but then I get too lazy to buy the whole cabbage and shred it myself. My husband loves cabbage made a specific way with mustard seeds and curry leaves. I never end up making it because of my laziness. So, when I saw the packed cabbage, I picked it up and decided to make him happy.
It’s a very simple dish- the flavor is wonderful with the mustard seeds and curry leaves. I added some shredded coconut to give it a nice crunch and sweetness. I also added frozen peas to give the dish color. It took all of 20 minutes to make. I plan to serve it with lentils and freshly made rotis (Indian bread).
It is great to go on vacation and experience a different culture but it is fabulous to come home and eat food that reminds me of childhood….

• 4 cups shredded white cabbage
• 3 teaspoons grated ginger
• 2 teaspoons mustard seeds
• 7 to 8 curry leaves
• 2 tablespoons olive oil
• ½ cup shredded coconut (packaged is fine)
• 1 cup frozen peas
• Salt
• 1 teaspoon coriander powder

In a large wok-like pan heat the olive oil. Add the grated ginger and mustard seeds and curry leaves. Cook for a minute on medium high heat or till the seeds begin to sizzle. Add the cabbage and sauté on medium high heat for 10 to 15 minutes. Stir constantly careful not to burn. Add the coconut and sauté for another 7 to 8 minutes. Add the peas, salt and coriander powder. Cook for 5 minutes and serve.