Indian cabbage with mustard, cumin and turmeric


Cabbage, as a cruciform vegetable, along with other members of its family, broccoli, cauliflower and Brussels sprouts, is both easy to digest, rich in vitamins A and C and, best of all, anti-cancer! A quick stir fry to release the aromas of the mustard and cumin seeds, followed by a quick steam means that all the tastes remain as well as the goodness.

Indian cabbage with mustard, cumin and turmeric

1 medium size cabbage, sliced
1-2 tbsp coconut oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafetida
½ tsp turmeric
1 large red chilli
1 in knob of ginger peeled and sliced
1 tsp salt
1 ½ tsp coriander powder
1 tbsp lemon juice

Heat oil in a wok or deep-ish pan. Add mustard seeds, cumin seeds and asafetida. When mustards seeds pop, add turmeric, ginger, chilli, cabbage and remaining ingredients. Cover and cook until soft, but remaining crisp. Add a little water if necessary to prevent it sticking; the cabbage will then steam.

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