Show of hands, who here likes cabbage?
I think this green, cruciferous vegetable gets a bit of a bad rap for being bland, soggy, and gas causing. Cooked right, cabbage is incredible: and the trick is not to overcook it. Hailed by some as a “diet-friendly food,” cabbage certainly does help with weight loss due to its high fiber count. It can also help “move things along” if you’re feeling constipated, so adding some of this delicious roughage is always a good idea. Cabbage also promotes good eye health, delays the aging process, and helps boost your mental function.
In this Indian inspired recipe, we cook with metabolism boosting cayenne, anti-inflammatory turmeric, and digestion aiding cumin to bring an entirely new way to the Western style of stir fried cabbage. Because this is such a fast moving recipe, I recommend having all ingredients prepped and ready (just in case you are someone who, like me, sorta wings it when cooking.)
- ½ head green cabbage, shredded
- 1 Tbsp coconut or avocado oil
- ½ tsp ground cumin
- ½ tsp turmeric powder
- ¼ tsp cayenne powder
- 1 tsp salt
- 1 Tbsp black mustard seeds (optional)
- Optional spice additions: garlic, ginger, unsweetened shredded coconut, fresh chilies or dried chili flakes, garam masala
- Optional garnish: cilantro/coriander, lemon juice
- Heat a large skillet or wok over medium-high heat. Add oil, wait 10 seconds, and add mustard seeds if using. As soon as they start to pop, add the rest of the spices and any optional ingredients. Stir fry for 10 more seconds. Make sure to move quickly here to infuse the flavors into the oil without burning them.
- Add the green cabbage and salt. Stir fry until crisp-tender or cooked to your preference.
- Taste and adjust the seasonings as you like.
- Enjoy! I like to serve this with paleo naan bread.