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| 1 Esslöffel | peanut oil |
| 1/8 Teelöffel | Mustard seed |
| 1/4 Teelöffel | Cumin seed |
| 1 | Green chili pepper; steamed and slit lengthwise |
| 2 Tasse | Green cabbage; finely shredded |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper cracked |
| 1 1/2 Teelöffel | lemon juice fresh |
| 1 Esslöffel | Chopped roasted hazelnuts |
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1. Heat the oil in a wok or skillet over medium-high heat until it ripples when the pan is tilted. Add the mustard and cumin; when the seeds sizzle and slutter, immediately add the Chile. Stir and cook 1 minute. Add the cabbage and stir fry until it is well coated and begins to glisten with the oil, about 5 minutes. Remove from the heat, season to taste with salt and pepper, and sprinkle with lemon juice.
2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately.
Serve with flat bread, pilaf, or cream of wheat cakes.
Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat.
Submitted to McRecipe 19-Mar-98
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