SusanV's Red Cabbage and Peas with Cumin and Mustard
Seeds

6  cups		shredded red cabbage
1		canola oil spray
1  teaspoon		cumin seed
1/2  teaspoon		mustard seed
1  teaspoon		minced garlic
1-1/2  cups		frozen green peas
1/8  teaspoon		red pepper (or to taste)
1/2  teaspoon		salt
1  tablespoon		water
1  teaspoon		quick squeeze of lemon juice

Tip: For nutritional information on all the ingredients in SusanV's Red Cabbage and Peas with Cumin and Mustard Seeds just click on each ingredient name. Then adjust the serving size for any SusanV's Red Cabbage and Peas with Cumin and Mustard Seeds ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Core the cabbage and slice it very thin. Heat a deep skillet or wok. Once it's hot, spray it lightly with canola oil and sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute and add the asafetida. Add the peas and stir well, scraping the spices up from the bottom. Add the cabbage and sprinkle it with the red pepper and salt and stir well. Add 1 tablespoon of water and quickly cover. Reduce heat to low and cook for 8-10 minutes, stirring every couple of minutes. It's done when the cabbage is to the tenderness you like. Squeeze a little lemon juice over the top, stir, and serve.