Ingredients

• 1 green cabbage, cored and shredded
• kosher salt, to taste
• 2 tablespoons peanut oil
• 2 teaspoons black mustard seeds (not yellow mustard seeds) or 2 teaspoons brown mustard seeds (not yellow mustard seeds)
• 2 teaspoons cumin seeds
• 2 bay leaves
• 1/2 teaspoon garlic powder
• 2 teaspoons ground turmeric
• 3 plum tomatoes, chopped
• 2 -3 anaheim chilies, seeded and thinly sliced crosswise
• 5 tablespoons chopped fresh cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons sugar

Instructions

1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.

2. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.