Ingredients:

  • 900g green cabbage, cored and chopped into 2-inch chunks
  • 6 cups water
  • 1 tbsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp yellow mustard seeds
  • 3 cloves garlic, thinly sliced
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest, freshly grated
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring the 6 cups of water and salt to a rolling boil in a stockpot. Add the cabbage chunks and boil for 4–6 minutes until vibrant, translucent green but still offering slight resistance. Drain immediately in a colander.
  2. Place a skillet over medium heat and add the olive oil. Once shimmering, stir in the mustard seeds and toast for 30–60 seconds until they pop and smell nutty.
  3. Add the sliced garlic to the skillet and sauté until pale gold, ensuring it does not brown or burn.
  4. Toss the drained cabbage into the skillet. Stir-fry for 2–3 minutes until the leaves are evenly coated and slightly wilted.
  5. Turn off the heat and fold in the lemon juice, lemon zest, and black pepper.