Stir-Fly Cumin Cabbage
1 large head green cabbage
6 tablespoons vegetable oil of your choice
1 tablespoon whole cumin seeds
2 teaspoons blond sesame seeds (ie: not black)
2 onions, halved & thinly sliced crosswise
2 teaspoons sea salt
1 teaspoon Iguana Red Cayenne Pepper Sauce (or to taste)
2 tablespoons fresh lemon juice
1 tablespoon Pirate's Blend Caribbean Condiment
Trim off outer leaves from cabbage. Cut in half lengthwise, then cut out & discard core
from ea. half. Cut remaining halves crosswise into long, thin shreds (bread knife good for this).
Heat 1/2 the oil in a wok or wide skillet on high heat. When hot, add 1/2 the cumin seeds
and 1/2 the sesame seeds. When sesame seeds start a poppin', add 1/2 the onions and
cook stirring constantly until they're a translucent golden color about 4 minutes. Add 1/2
the cabbage to pan and continue stirring for another 4 minutes or until wilted,. lightly
brown but not cooked thru. Remove to a bowl and continue same cooking process with
other 1/2 of same ingredients in same order. When done combine both batches into your
bowl. This can be held up to 2 hours at room temp. before final step just prior to serving.
Just prior to serving, heat pan on medium heat and add all onion/cabbage mix. Add salt,
Iguana Red Cayenne and PB Caribbean Condiment, stirring until cabbage is soft and sweet,
about 5 to 6 minutes more. Stir in lemon juice and servce. Makes about 10 servings.
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