Cabbage has got to be one of the most low caloried but nutrient dense and high fibre vegetables among the assortment available. Use in salads, curries, soups, you can never go wrong in your choice of either green or red cabbage. Eating just 1 cup of either one provides 4 percent of the recommended daily intake of eight vitamins and minerals. Green cabbage is high in vitamin K which promotes blood coagulation, and also regulates bone mineralization, which impacts bone density. Red cabbage is high in Vitamin A which we need for vision and to keep our skin and immune system healthy. Loaded with vitamin C and iron too, I am glad that I’ve loved cabbage for most of my cabbage eating life!
My paternal Gran cooked the best cabbage this side of India, I am absolutely sure of that! A light braise with a hint of spices, minimum oil and voila, ready at the table. This recipe is based on her cooking of cabbage, with a few additions to variate the taste. A short cooking time ensures that while the cabbage still retains the slight crispy-crunchy after cooking, the spices and garlic complement this dish beautifully.
This is a side veg that is often cooked as an addition to protein. Both green and red cabbage are cooked the same way. For this recipe I used the baby cabbage variety simply for the convenience of cooking smaller amounts and using only the freshest of produce. You may adjust the quantities based on the amount of cabbage used.
1 Green and 1 red baby cabbage, sliced as preferred
1-2 tblsp extra-virgin olive oil or coconut oil
1/2 small onion, thinly sliced
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp fresh garlic, minced
1-2 dry red cayenne chilli (optional)
a few curry leaves (optional)
Himalayan and Sea Salt and freshly milled black pepper to taste.
To garnish and flavour
1-2 tsp Raw apple cider vinegar
chopped walnuts and coconut flakes as desired
- Heat the oil of choice in a medium,non-stick pot or pan or mid-high stove top setting.
- Add in the cumin and mustard seeds and when they begin to sizzle, add in the dry red chilli and onion and saute to combine. Then add the garlic and curry leaves and allow to cook until the onions are soft and translucent.
- Add in the sliced cabbage, reduce the heat and allow to cook for 10 minutes, stirring to combine all the onion mix with the cabbage.
- Season with salt and pepper and remove from the stove top.
- After cooling, add in the apple cider vinegar and toss well.
Garnish with the walnuts and coconut flakes and serve either cold or warm.