Cabbage And Leeks With Mustard Seeds Recipes

EASY CABBAGE WITH LEEKS

Steps:

• Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!

CABBAGE WITH MUSTARD SEEDS AND COCONUT

Steps:

• First heat the mustard oil in a wok (or large frying pan).
• When the oil is heated, add the mustard seeds and bay leaves.
• When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
• Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
• Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
• Serve with Basmati rice.
• Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.

LEEKS IN MUSTARD SAUCE

Steps:

• Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.

SPRING CABBAGE WITH MUSTARD SEEDS

Steps:

• Heat the oil in a frying pan, then cook the mustard seeds until they are fragrant and starting to pop. Add the onion, garlic and ginger, then fry until golden. Tip in the cabbage and stir to coat in the spices, then cook for 5 mins until tender. Season and serve immediately.

CABBAGE AND LEEKS WITH MUSTARD SEEDS

Steps:

• Heat the oil in a large frying pan or wok. Tip in the mustard seeds and fry quickly until they sizzle. Add the leeks and stir fry until they turn bright green, then add the cabbage and stir fry for 2-3 minutes, until the cabbage has wilted. Season well with salt and pepper, then splash in two tablespoons of water, cover and cook for a further 2-3 minutes until the cabbage is tender. Spoon the contents of the pan into a serving dish, spoon over the creme fraiche and sprinkle with freshly ground black pepper.