KATHLEEN HOLZERMAYR NUTRITIONIST
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Yellow Indian Cabbage with a twist

servings = 4-6;  difficulty=easy
* adapted from 5 spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices, R. Kahate
Ingredients:
•   4-6 T. olive oil
•   1 medium-sized onion, chopped
•  4 cloves garlic minced
•   1/2 medium-sized Savoy or green cabbage, finely sliced
•   1 tsp. salt
•   1/2 - 1 tsp. black mustard seeds
•   1/2 - 1 tsp. ground turmeric
•   1/2 tsp. Cayenne pepper (*optional)
•   1/2 cup green peas
•   1/4 cup chopped fresh radishes

1. Heat the oil over high heat in a frying pan; once the oil is good and hot (smoking actually), add the mustard seeds and cover with a lid. This is to allow the seeds to pop. Once they have stop popping, add the garlic and turmeric and lower the heat to medium heat. Stirring frequently, cook for a minute or so.

2. Add the cabbage, salt and cayenne, stirring well to ensure the cabbage is coated with oil and spices. Cover and cook until the cabbage is tender-crisp. At this point, I added some uncooked frozen peas and radishes (this is my twist!) and continued to cook until the cabbage was nice and soft. Serve hot.
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Photo used under Creative Commons from regan76
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