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Stir Fried Cabbage with Red Chile Peppers and Almonds

October 8, 2013

 



3 Tbsp olive oil
1/2 tsp. cumin
1 tsp. ground turmeric powder
3 dried red chile peppers
2 cups almonds
1 head cabbage, cored and finely chopped
2 cups frozen peas
1 tsp. sea salt or to taste

Soak almonds for 8 hours.  Drain and rinse.  Using a slap/chop or knife, turn almonds into pieces (or leave whole if you prefer that size).

Heat oil with cumin, turmeric and chile peppers in large pot over medium-high heat, stirring occasionally until chiles become smoky (about 3 minutes).

Add nuts to pan and stir.  Add 1/2 of the cabbage and all of the peas.  Stir to combine.  After about 2 minutes as cabbage starts to wilt and there is room in your pan, add the remaining cabbage, stirring often until the volume has reduced by one-third and cabbage looks browned around the edges (15-30 minutes).  Mix in salt and serve warm or at room temperature.

Makes 10 servings.

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