This dish can be either warm or eaten at room temperature.
Serving for 10
1 1/2 tsp. (7 ml) cumin
1 tsp. (5 ml) turmeric
3 dried red chili peppers, seeded
2 cups (500 ml) organic peanuts
3 1/2 lb. (1,575 g) organic cabbage, chopped
2 cups (500 ml) frozen organic peas
1/4 cup (60 ml) seaweed
1. Oil, cumin, and turmeric in a wok, cook on medium heat for 3 minutes.
2. Add peanuts and cook for 2 minutes.
3. Add 1/2 the cabbage for another 2 minutes.
4. Add rest of cabbage and peas, cook 15-30 minutes.
5. Sever with sprinkle of seaweed.
