Cabbage with Ginger, Garlic, Mustard Seeds, and Lemon

Fresh ginger has innumerable positive health benefits. Find some at our Tuesday and Thursday market from Vintage Gardens.


  • 1 head (about 2 pounds) green cabbage
  • 2 Tablespoons vegetable oil
  • 1 ½ teaspoons mustard seeds
  • 4 to 5 dried red chiles, broken into pieces, seeds removed
  • 1 whole green chile, sliced in half lengthwise (adjust spice level to your taste)
  • 6 large garlic cloves, minced
  • 1 inch piece ginger, peeled and minced
  • ½ teaspoon salt, or to taste
  • 2 to 3 Tablespoons lemon juice


Quarter, core, and slice the cabbage thinly. Rinse with cool water and set aside in a colander.

Heat a wok over medium-high heat. Add oil and heat through. Keep the lid handy as the mustard seeds will pop when added to the wok. Add mustard seeds, chiles, garlic, and ginger. Cover immediately, wait a moment and then lift the lid. Saute spices until garlic is lightly browned but not burned, about 2 minutes.

Add half the cabbage, mixing well, and then the other half. Heat through until the cabbage is lightly wilted. Add the salt and lemon juice and serve immediately.

Serves 6 to 8

Adapted from The Bombay Cafe Cookbook, Neela Paniz

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.