This is fast and easy…need I say more? I could tell you how great cruciferous veggies are and how you should find as many ways as possible to get it into your diet. If you’re going to eat them, they’re beneficial to you in raw form or lightly cooked. This recipe is perfect because it’s good without cooking the cabbage to death. This is nice al dente and it pairs well with other indian dishes without being overpowering.
1.5 tsp yellow or brown mustard seeds
5 cloves of garlic chopped
1/2 a head of cabbage sliced thin
1.5 tsp ground turmeric
Spray a non-stick pan or wok with cooking spray. Add 3 tablespoons of water to the pan once it’s hot then add the mustard seeds. They may pop and that’s ok. Add the garlic and stir it around along with the turmeric. Add the cabbage and stir fry it until it’s all well incorporated and cooked to your liking.
Posted in Eat to Live, Healthy Eating, Nutritarian, Recipes
Tagged cabbage, clean eating, cruciferous, Dr. Fuhrman, indian, Nutritarian, recipes, vegan, vegetarian, veggies, weight loss
I love the idea of this dish and the flavour of course. I’ve made it several times as a result of being inspired by a raw cookbook to try it out. It’s a nice change from coleslaw and it’s so tasty.
8 cups of shredded cabbage, about 2/3 of a small cabbage
2 cups of fresh or frozen peas
3 green onion, thinly sliced
8 Sun-Dried Tomato halves pureed in 4-5 Tbsp warm water
2 tsp chili powder
1 tsp ancho chili powder
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
2 ripe plum tomatoes, diced
Cut the cabbage into large cubes and pulse it in the food processor with the S blade. Pulse until it’s finely chopped and resembles the texture of rice.
Place it in a large bowl and add all of the remaining ingredients.
Serve immediately or let sit out for a while or store in the fridge to let the flavours meld.