I changed my diet around in 2015 to eat mostly vegetarian or as much as I can. I find myself craving vegetables, which is something that NEVER happened in childhood :) Better late than never. During the week i’m so busy with work, meetings and travel that anything I can pull together quickly definitely helps.
Now I learned how to cook with no recipes, it was all about a pinch of this and a dash of that. This dish is easy enough for you to test out that way. Oh and this dish is nut-free, gluten-free, dairy-free and vegan! Whoop Whoop!
- 1 cabbage head (I go for the smaller ones)
- Olive Oil (or Grapeseed Oil)
- Asafetida (aka ‘hing’)
- Green Chilis (or Serrano chilis, chopped)
- Cumin Seeds
- Frozen Petite Peas
- Red Chili Powder (buy in Indian store)
- Cilantro (fresh, chopped)
Cut the cabbage in half and then cut in long strips. Discard the stalk and thick stems. Depending on how many people you have, you may want to use the entire cabbage. In a deep pot add Olive Oil, about 2-3 tablespoons. Add a pinch of Asafetida. If you can’t find this in a store, just omit. Once the oil is hot, add 1-2 Green Chilis (depending on how spicy you want this) and Cumin Seeds (about 1-2 teaspoons depending on how much cabbage) and brown.
When the Chilis and Cumin Seeds are browned add the Cabbage and cover the pan to let it cook on medium heat for about 10 minutes until the cabbage is tender, while occasionally stirring. As it’s cooking, add Turmeric (about 1/2 teaspoon), Red Chili Powder (1/2 – 1 teaspoon depending on how spicy you want this) and Salt to taste. Add Cilantro on top before serving.