Recipe by Request - Hot and Spicy Cabbage

This past shabbat's Friday night dinner was a wonderful meal - great friends, great food, and because of good organization, a simple clean up too - even with 15 people at the table.

The three new recipes I tried were all great successes (I know, my "rule" is to limit to one new recipe, but I made so many dishes, I figured I was safe). The new dishes (to be posted soon) were the honey lemon chicken, roasted squash and parsnips and peanut butter brownies.

But the requested recipe was for Hot & Spicy Cabbage - a simple, and delicious side dish/salad that can be served hot, room temperature or cold - can be made fresh or the day before - what more could you want from a recipe?!

Hot and Spicy Cabbage

3 tablespoons canola or vegetable oil

1 teaspoon crushed red pepper (more or less to taste)

1 teaspoon cumin seeds

2 small onions, thinly sliced

8 ounces savoy cabbage, cut into thin shreds (about 1/2 head

4 carrots, thickly grated

1 teaspoon kosher salt

freshly ground black pepper (more ore less to taste)

juice of half lemon

In large pan, heat oil over medium high heat. Add crushed red pepper and cumin seeds and stir for 15 seconds. Add onion, sprinkle with some of the salt and saute about one minute. Add the cabbage and carrots by handfuls, sprinkling with the rest of the salt, continually stirring and adding the vegetables. Once all the vegetables have been added, stir over heat until just wilted.

Remove vegetables from heat, add a few (or more) grinds of fresh black pepper, squeeze in the lemon juice, stir well and either serve, or serve at room temperature or cold the next day!

Makes about 8 servings

Note: Don't try to double this recipe - make two separate batches. The veggies won't cook quickly enough if there is too much in the pan.