Sauteed Cabbage with Carrots
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3 Tbsp. safflower oil
1 Tbsp. brown mustard seeds
8 cups shredded cabbage
1 cup shredded carrots
1/2 cup dried unsweetened coconut flakes
1/4 cup finely chopped fresh cilantro
1 to 2 hot green chiles (such as serrano), seeded and cut into thin strips
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. lime juice
1/3 cup chopped unsalted dry-roasted peanuts
fresh lime wedges
Instructions:
In a 12-inch skillet heat the oil over medium-high heat, then add the mustard seeds and asafetida**. Cook and stir the spices for 30 seconds, then add the cabbage, carrots, coconut, cilantro, chile peppers, sugar and salt. Reduce the heat to medium and cook and stir the mixture for 4-6 minutes or just until the cabbage is cooked. Remove from the heat and stir in lime juice. Transfer to a serving platter and sprinkle with peanuts. Serve immediately or at room temperature with lime wedges.
** Asafetida can be found in Asian and Middle Eastern markets.
Yields 4 servings.
Recipe from Better Home and Gardens Magazine.