I absolutely love cabbage! When my husband first made this for me, I could not get enough. It is so simple and doesn’t really sound very exciting, but for me it is the opposite: Yay cabbage! Anyways, this time I used both potatoes and peas, but you can pick one or the other. The main focus is the cabbage.

1 tablespoon oil
2 teaspoons mustard seeds
6-7 curry leaves
3 small potatoes peeled and cut into small pieces
1/2 to 1 head cabbage sliced
1 teaspoon turmeric
1/2 teaspoon chili powder
Salt
1/2 cup frozen peas

1. Heat oil in a medium stock pan (the cabbage takes up a lot of room and then gets so much smaller!)
2. Add mustard seeds and once they start to pop add the curry leaves.
3. Throw in the potatoes and cabbage and saute over medium heat for a few minutes.
4. Add salt, turmeric and chili powder, and cover and cook until the potatoes are tender, stirring occasionally.
5. Add peas and heat through.
6. Serve with roti and yogurt. Delish!