Stir-Fried Cabbage with Red Chile Peppers, Peanuts and Peas

Linda’s note--these herbs can be found in most grocery stores, but substitutions can be made.  The turmeric really is a must, I think.

3 tbs. canola oil
1 ½ tsp. cumin seeds
1 tsp. ground turmeric powder
3 dried red chile peppers
2 cups toasted unsalted  American peanuts
1, 3 ½ lb, head of cabbage, cored and finely chopped
2 cups frozen peas
1 to 1 ½ tsp. salt, or to taste

Heat the canola oil with the cumin seeds, turmeric powder, and chile peppers in a large pot or wok over medium-high heat.  Stir occasionally, until the chiles become smoky, about 3 minutes.

Add the peanuts and cook for 2 minutes, to brown them slightly and heat them up.

Add one-half of the cabbage and all of the peas, stir to combine with the herbs.  When, after about 2 minutes, the cabbage starts to wilt, stir in the remaining cabbage.  Cook, stirring often, the volume has reduced by one-third and the cabbage looks somewhat browned around the edges (about 15 to 30 minutes). Mix in the salt and serve warm or at room temperature.