Stir Fried Cabbage with Red Peppers, Peanuts, and Peas
3 Tbsp canola oil 1 ½ tsp cumin seeds 1 tsp turmeric 3 dried red chiles 2 cups toasted unsalted American peanuts 1 3 ½ lb head of cabbage, cored and finely chopped 2 red peppers, seeded and finely chopped (pea-sized pieces) 1 cup frozen peas 1 to 1 ½ tsp kosher salt, or to taste
Heat the canola oil with the cumin seeds, turmeric and chiles in a large pot or wok over medium-high heat, stirring occasionally, until the chiles become smoky, about 3 minutes.
Add the peanuts and cook for 2 minutes, to brown them slightly and heat them up.
Add half of the cabbage and all of the red peppers and peas and stir to combine with the spices. After a couple of minutes the cabbage will start to wilt. Now stir in the remaining cabbage.
Cook, stirring often until the volume has reduced by one-third and the cabbage looks very browned, about 15 to 30 minutes (depending upon your pot or wok).
Mix in the salt and serve warm or at room temperature