• Bethany Klug

Stir Fried Cabbage with Red Chile Peppers and Almonds


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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