Charred Cabbage with Mustard Seeds

I served this alongside my Mughlai Tofu and loved how well it worked. It’s a simple side that comes together in minutes. The quick charring adds flavor and depth, while a splash of broth and a short steam gives the cabbage a soft, melt-in-your-mouth texture.

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Charred Cabbage with Mustard Seeds

Ingredients

• 1 small head green cabbage, cut into quarters (core intact)
• 1 tablespoon olive oil
• 1 teaspoon black mustard seeds
• 1 teaspoon salt, divided
• ½ cup vegetable broth (or water)
• Additional salt to taste

Instructions

1. Heat a large skillet over medium heat. Add the olive oil and let it heat for about 30 seconds.
2. Add the mustard seeds and cook just until they begin to pop — this should only take a few seconds. As soon as they start popping, place the cabbage quarters cut-side down in the pan.
3. Sprinkle with ½ teaspoon salt. Sear for 2 to 3 minutes until golden and charred. Flip to the other flat side, sprinkle with the remaining ½ teaspoon salt, and sear for another 2 minutes.
4. Pour in the broth or water, cover with a lid, reduce the heat, and steam for 3 to 5 minutes, until the cabbage is tender but still holding together.
5. Uncover, taste, and season with more salt if needed.