Tumeric Cabbage in Baked Tomato [Gluten free, Grains free, Low Carb, Sugar free, Vegetarian]
Cabbage, next to aubergine / brinjal has to be right up there in my favourite favourite cooked veggie meals! Grateful thanks to my paternal Grandma who passed on this amazing tasting recipe to her eldest son, my dearest late Dad, who cooked this often enough for me to observe exactly how he prepared this inexpensive delicious veggie dish. I’ve added my own spin to it by serving it in oven-roasted tomato, the latter, another favourite, enjoyed both cooked and raw 🙂 The roasted tomato provided an amazing base to the cooked cabbage, but the cabbage itself is full-flavoured, due to the tempering spice braise, and, may be eaten as a side vegetable to a meat protein, as preferred.
Tumeric is often the basic spice in traditional Indian cooking – used on it’s own with accompaniments of whole spices, and also as an ingredient in mixed masala, it is a natural immune booster and a natural stimulant with amazing health benefits. Modern society has only cottoned on to beneficial tumeric recently, whereas, it’s been used by Indians for centuries.
My dear dad would often braise cabbage without tumeric, known to us as plain or white cabbage. When he wanted to create a less bland looking and tasting dish, he’d add tumeric powder. Just a sprinkling of this golden yellow hued spice is required to create the desired look and taste, over spicing with tumeric will add a bitter taste to the cabbage, rendering it inedible. I store my powdered tumeric in a spice bottle with a flip top lid that has small holes, similar to the store bought spice bottles – it makes it easier to sprinkle over the correct amount, with just a small shake of the bottle, with good control over the amount used.
Quick to prepare, I prefer my cabbage finely sliced, as it cooks within a few minutes. Fresh off the plane after my regular work “week”, this meal was cooked in the matter of 15 minutes, and having skipped lunch, it was a scrumptious meal that was both delicious tasting and filling.
1 tblsp extra virgin Olive oil or ghee
¼ tsp black mustard seeds
½ tsp cumin seeds
1 dried red cayenne chilli (optional), torn into a few pieces
½ small onion, finely sliced
1 clove of fresh garlic chopped
Tumeric powder, just a sprinkling, less than 1/8 of a teaspoonful (Optional)
300g fresh cabbage, finely sliced
Himalayan or Sea salt to taste
3-4 firm, fresh and ripe medium sized tomatoes
- Heat the oil of choice in a medium sized, non-stick pot on medium-high stove top heat.
- Add in the cumin and mustard seeds, and if using, the dried red chilli.
- Once the seeds start to splutter, reduce the heat and add in the onion and saute until the onion begins to change colour.
- Now add in the chopped garlic and the tumeric powder, give the onion and spice mix a brisk stir to combine all the ingredients and add in the cabbage.
- Cover the pot with its lid and allow to cook for 10 minutes, stirring twice or so during the cooking process. Add in the salt, stir again to distribute and cook for a further 3-5 minutes. Once the cabbage is cooked, you may discard the dried red chilli, if preferred.
- While the cabbage cooks, wash and dry the tomatoes.
- Preheat a conventional oven to 180º C.
- Using a sharp knife, cut off the lid / top of the tomato and keep aside.
- Using a spoon or a melon baller, scoop out the inside flesh carefully. You may use the tomato pulp in another meal.
- Rub each tomato with just enough extra virgin Olive oil to coat each tomato.
- Place the tomato on a baking tray or in the cups of a muffin tray.
- Bake / roast in the preheated oven for 10 minutes, ensuring the tomato retains its shape.
- Once roasted, remove from the oven an allow to cool slightly, season with black pepper and Himalayan / Sea salt to taste.
- Add spoonfuls of the cooked, still warm cabbage into the tomato and serve with a salad, eat immediately.