Cabbage, and especially red cabbage has many health benefits. It seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.
Steaming was found to retain the most antioxidants and vitamin C compared to other cooking methods, making this a good option if you don’t like it raw. Here, I am sharing a very flavorful cabbage recipe with some basic spices.
- 2 cups Chopped Cabbage (finely chopped)
- 1 small or medium Potato (thinly sliced)
- 1/2 to cup Carrots (chopped into small pieces)
- 1/4 to 1/2 medium Red Onions (thinly
- 1/2 cup Green Peas (fresh/frozen)
- 1/4 inch piece of Ginger (finely chopped)
- 1 small Green Chili (finely chopped)
- 1 to 2 tbsps. Fresh Coriander (finely chopped)
- 1 tsp. to 2 tsps. Olive Oil
- A good pinch of Asafetida
- 1/2 to 1 tsp. Cumin Seeds
- 1/4 tsp. Turmeric Powder
- 1/2 to 3/4 tsp. Red Chili Powder
- 1/4 to 1/2 tsp. Garam Masala
- 1/4 to 1/2 tsp. Salt
Get all veggies ready for the seasoning….
On a medium heat, season the veggies in oil and spices (asafetida, cumin seeds, turmeric, red chili powder, garam masala), and salt.
Adjust the heat to low-medium, cover the lid of the pan, and let the veggies cook for 4 to 5 minutes.
Stir the veggies, potato should be cooked by now. Leave it open until served…
Transfer the flavorful, spicy Cabbage Mix to bowl, and it’s ready to eat. Of course, a guilt-free nutritious recipe 😊
The Spicy Cabbage Mix has always been my one of the most favorite recipes. Overtime, I have reduced the amount of oil to almost zero. No over cooking of veggies is also an important improvisation on my part. The is very easy to bring together, visually so colorful, nutritious, and finally amazingly delicious. I serve it with Roti, Paratha, or use as a filling for my grilled toasts. It also gives us the flexibility of adding any amount of veggies of our own preferences.