The kindergartner’s basketball schedule keeps interfering with our farmers market visits. The little hotshot’s worth it though, and luckily we can pick up Texas produce at the grocery store. Central Market is still selling Cora Lamar’s triple-washed spinach, Kitchen Pride mushrooms, and Texas greens, herbs, sweet potatoes, citrus and the occasional leek bunch. Just this afternoon we purchased Texas-grown broccoli (not always widely available, even in season) from Whole Foods.
Here’s an easy, exotic but accessible, inexpensive and quick stir fry to take advantage of Texas cabbage, readily found right now.
INDIAN-INFLUENCED CABBAGE STIR-FRY
- one quarter of a medium (’bout 3-pound) Texas green cabbage. You can find these at our local grocery stores as well as farmers markets.
- ½ teaspoon black or brown mustard seeds
- ¼ teaspoon cumin seeds
- 1 or 2 Tablespoons high smoke point oil. I like Spectrum‘s organic peanut oil.
- about 1 teaspoon kosher salt, to taste. I use Diamond Crystal.
Cut the cabbage wedge in half (so you have two eighths!) and slice each wedge into ¼” or finer shreds. Place the spices in a large (12″) skillet (NOT nonstick) and get it going over high heat. You’re dry toasting the spices here. The mustard seeds will lighten color, wiggle and pop as they roast and the cumin seeds will darken and develop a toasted aroma. When the spices are as roasty as you like—you can take them all the way to black if you dig that bitter edge—add the oil, followed quickly by the cabbage. Stir fry until the cabbage picks up some brown spots. You’ll smell the Maillard and the tantalizing caramelization taking place. Add the salt and continue to stir fry until the cabbage is as wilted as you please. Serve.