Fragrant Indian Cabbage

• 2 tsp. brown mustard seeds, dry roasted
• 2 tbsp. extra virgin olive oil
• 1 large Savoy or green cabbage or 3 small ones (10 cups), sliced thin
• 3 inches peeled and grated ginger
• 1 cup water
• 1 cup fresh peas
• 1 bunch (1 cup) fresh cilantro, sliced
• 1 tsp. sea salt
• ¼ tsp. black pepper
• ¼ tsp. cardamom

Heat a wok or heavy skillet. Add the mustard seeds. Cover and dry roast them for about 1 minute, until you hear them pop and they turn grey. Add oil. Stir in cabbage, water and ginger. Sauté 5 minutes until the cabbage turns bright green and the texture is crisp and tender. Turn off heat. Mix in the other ingredients. Taste and adjust the seasonings. Serve warm.