Sautéed Cabbage Salad

Did you know that cabbage has been around for thousands of years? In fact it is presumed to have originated in Western Europe about 2,000 years ago. 

And while cabbage looks more like a lettuce because of its leaf structure and shape, it in fact belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. Today it can be found in an array of dishes, some of which are more famous like sauerkraut, kimchi and coleslaw.

 

This recipe is one of my own creations. I usually make it when I need a quick and easy side dish to accompany a rice meal or if I happen to have any left over cabbage, which I want to consume before it goes bad.

You can also check out the demo video on my Youtube Channel at - @sauteedcabbagesalad

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Ingredients:

1 to 2 tbsp coconut oil

4 cups cabbage, shredded

3 Green chillies, slit

1 medium onion, sliced

1 sprig curry leaves

A small piece of Pandan Leaf

1 tsp mustard seeds

1 tsp coriander powder

¼ tsp turmeric powder

Salt to taste

1 small tomato, chopped

Method:

Heat the oil, add the chilli flakes, curry leaves, pandan leaves and mustard seeds.

Sauté for a couple of minutes until the mustard seeds splutter.

Add the cabbage with the salt, turmeric powder and coriander powder.

Add the onions, green chillies and stir well.

Keep stirring for a few minutes, don’t overcook the cabbage, it still needs to be crunchy.

Don’t forget to taste and check for salt.

 Add the tomatoes and mix for a couple of minutes. 

Again, don’t cook for too long as the tomatoes shouldn’t be overcooked. 

Serve and enjoy with rice and curry, chapattis or tortilla rolls… YUM!

XOXO, Jovanka