Sharon Wolff
INGREDIENTS
- 2 C shredded red cabbage
- 1 t cumin seed
- 1 t ginger
- 1 t dry mustard
- olive oil
DIRECTIONS
- Heat oil and sauté cumin seed until aromatic, about 2-3 minutes
- Stir in cabbage and continue cooking, stirring often as it starts to soften
- Add ginger and dry mustard
- Cook until desired tenderness
- Eat warm or cold
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