This cabbage recipe belongs to my mom. Growing up, I loved the way she mixed in other seasonal vegetables like fresh peas or carrots to bump up the nutritional value of this already very healthy vegetable. Cabbage is very low carb and high in potassium as well as Vitamin C. This is a very simple and quick way to prepare this delicious but highly underrated vegetable. Serve this as a side or with warm Naan or toasted pita bread for a quick, delish and healthy mid week meal!
Cabbage with CarrotsPrint Recipe
- 1 medium head of fresh green cabbage (about 8-10 cups)
- 1 carrot, peeled, julienned
- 1 small red onion, julienned
- 2 ripe Roma tomatoes, chopped
- 1/4 cup organic sunflower or olive oil
- 1 tbs cumin seeds
- 1 tsp turmeric
- 1 tbs coriander powder
- 1 tbs fresh ginger, grated
- 1 tbs fresh garlic, chopped
- Salt and chili powder to taste
- Fresh chopped cilantro to garnish (optional)
Chop the cabbage into thin julienned shreds, set aside.
In a large heavy bottom pan, heat oil on medium heat.
Add cumin seeds and turmeric in the oil and roast for 20 seconds or until you can smell the smoky aroma of cumin seeds.
Add onions and tomatoes, mix and cook for about 5 minutes or until onions and tomatoes get soft.
Slowly add the cabbage, one handful at a time. The quantity of cabbage seems overwhelming at first, but it wilts fast and gets easier to stir and mix.
Once all the cabbage has been added to the pan and you can begin to gently fold the the onion/tomato mix into the cabbage.
Once all the cabbage has wilted, it takes about 15 minutes and is easy to work with, add all the remaining ingredients.
Sauté for 10 minutes to cook the garlic and ginger.
Mix well, cover and cook for another 10 minutes. The natural steam from the cabbage with make the carrots soft.
Lift the lid, stir gently to ensure all the spices and cabbage are well blended. Turn off the heat. Garnish with cilantro if desired. Serve with warm naan or pita bread.