January 20, 2011

Cabbage stir-fry in pita pockets



What I used: Serves 4
3 cups shredded or chopped cabbage
3 green hot chilies slit
1 cup onions  or scallions/green onions chopped
¼ tsp turmeric
¼ tsp cumin powder
Salt to taste
¼ tsp mustard seeds
A few curry leaves
2 tsp olive oil
8-10 pita bread halves

 

Heat a large saucepan on medium-high. Add in the oil, mustard seeds, chilies and curry leaves, toss in the onions as they splutter. Add the cabbage and stir fry for 5 minutes. Let the cabbage stay crisp and not get soft. Add in the cumin powder, turmeric and salt. Set aside.

Warm the pita bread halves on a pan, and fill them with the spicy cabbage. There is your hearty lunch. Enjoy!