1/8-1/4teaspoonasafetidaoptional–or use 1 tsp. minced garlic
1 1/2cupsfrozen green peas
1/8teaspoonred pepperor to taste
quick squeeze of lemon juice
Core the cabbage and slice it very thin.
Heat a deep skillet or wok. Once it’s hot, sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute, remove from heat, and add the asafetida.
Add the peas and stir well, scraping the spices up from the bottom. Return the pan to the heat. 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.