This recipe is a lightly cooked south asian style dish which includes both the red and white variety of cabbage. I chose to write about cabbage as it contains anthocyanins which are phytochemicals and they help lower the risk of heart disease. Cabbage is also rich in vitamin C and A and contains minerals such as potassium. Cabbage is high in fiber so it is a great digestive aid and it also prevents sugar spikes in the blood.
What you have to keep in mind for this dish is to not overcook it. It needs to feel slightly crunchy when you eat it. This enables it to retain it’s nutritional strength.
Serving size : 1 person
Ingredients:
1. Red and white cabbage 500 gms
2. Garlic 2 pods
3. Onion 1/2
4. Cumin seeds - whole 1/2 tsp
5. Turmeric powder 1/2 tsp
6. Birds eye green chilli - 1 split
7. Coconut oil - 1 1/2 tbsp
8. Pink himalayan salt - 1 tsp
9. Fresh coriander leaves
Method:
1. Thinly slice the cabbage with a knife or a food processor
2. Chop garlic into small pieces
3. Thinly slice half a medium size onion
4. Warm the coconut oil over a low fire
5. Add in the garlic and onions till soft
6. Then add cumin seeds, turmeric and cabbage
6. Throw in the green chilli and sprinkle the salt
7. Cover the pan with a lid and let it cook in it’s steam. Do not stir fry it
8. Sprinkle some fresh coriander leaves on top 2-3 mins before taking the pan off the fire
You can now enjoy this invigorating dish with brown rice or a toasted slice of sourdough bread!