Cabbage Kura is very easy to make and very light on the stomach. It makes for a great side dish for Sambar Rice and for rotis.
Cut the cabbage into 1/2" pieces. If you cut the cabbage too fine, it will become limp after cooking.
In a kadhai, over medium flame, heat the oil.
Add mustard seeds and wait till they splutter.
Add udad dal and let it fry till golden brown.
Add the slit green chillies and curry leaves.
Stir-fry for a few seconds.
Add the chopped cabbage and mix well.
Add 1/4 cup water.
Cover and let the cabbage cook for about 10 mins. Stir at every 2-3 minutes.
Remove the cover and stir-fry over high heat till any left over water evapourates. The cabbage is cooked when it is crisp but translucent.
When choosing a cabbage, choose one that is vibrant green in colour.