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Curried Green Cabbage

on June 10, 2013

May 17th, 2012 003

I think I may have mentioned a time or two that I’m a little crazy about Indian spices.

🙂

Here’s another one of our favorite side dishes that I would typically make along side Chickpea Curry or Mung Bean Coconut Curry, but it’s also a great little snack for the mid-afternoon munchies – and SUPER healthy!  🙂

What you’ll need to start…

  • 2tbsp of coconut oil (melted)
  • 1 finely chopped onions
  • 3-6 finely chopped or grated cloves of garlic (I sometimes use 8!)
  • 1tbsp of cumin seeds

You could add some heat here by adding a finely chopped chili pepper of your choice (or cayenne) … we tend to leave that out so we don’t scar my four year old’s palate.  🙂

Saute the above for about five minutes on medium heat and then add…

  • 1 heaping tbsp of freshly grated ginger
  • 1tbsp of each turmeric, ground coriander and ground fenugreek
  • a dash of pepper
  • and a dash of asafoetida (optional, but if you live in Vancouver the BEST place (in my opinion) to purchase this spice is Rangoli!)

Cook these for another five minutes on medium heat and then add in a whole head of chopped green cabbage.

Now, about five or ten minutes in you’ll be itching to add some water… but don’t do it (yet)!  🙂

Add in the juice of one lemon and just keep stirring, making sure all the goodness is not sticking to the bottom.

Once the cabbage has been in the pan for about twenty minutes, turn the heat down a little, add no more than two tablespoons of water, give a good stir and cover for another ten minutes.  Then, turn off the heat and let it camp out for another ten minutes (with the lid on) add a bit of salt and voila!

If you enjoy Indian spices as much as we do, this will most definitely be your new favorite way to eat cabbage!

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Happy, healthy eating y’all!

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One response to “Curried Green Cabbage

  1. I made this tonight for dinner! Really yummy! I sauteed some sprouted tofu and added a lot more ginger (because I LOVE ginger) and a little more than 1/4 tsp of cayenne pepper. Great recipe though! From one holistic nutritionist to another, thanks! 🙂

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