Spicy Smothered Green Cabbage
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons mustard seeds
- 1⁄4 to 1⁄2 teaspoon red pepper flakes
- 1 teaspoon organic raw cane sugar
- Coarse sea salt
- 1 small green cabbage (about 2 pounds), quartered, cored, and sliced thinly
- 5 tablespoons water
- Freshly ground white pepper
Instructions:
Rather than frying this cabbage in bacon fat, you can add mustard seeds, red pepper flakes, and sugar to the olive oil to add flavor.
- In a wide, heavy sauté pan over medium heat, combine the olive oil, mustard seeds, red pepper flakes, sugar, and 1⁄2 teaspoon sea salt. Cook, stirring frequently, until the mustard seeds start to pop, about 2 minutes.
- Immediately add the cabbage and sauté, stirring occasionally, until it wilts, about 4 minutes.
- Add the water, stir to combine, cover, and cook until most of the water has evaporated, about 4 minutes.
- Season with white pepper to taste.