CABBAGE SUBZI

Cabbage is an excellent source of Vitamin C and K. It provides fibre and manganese.  It is also a source of molybdenum, Vitamin B 6, potassium, thiamin (Vitamin B1) and calcium.

Cabbage juice is used in stomach ulcers. Gargle and swallo fresh cabbage juice to treat for sore throats.

We can make kootu with cabbage or stir fry subzi to serve along with rice, roti etc.  This can be used for making salads also.  My son does not like it over cooked.  If I make subzi for him, it should be crunchy.

cabbage subzi

Let us look at the recipe now:

Preparation time: 10 minutes
cooking time: 5-10 minutes
serves: 2


Ingredients:

250 gms cabbage
1 onion finely sliced
2 green chilli
1/4 tsp red chilli powder
salt
turmeric
asafoetida
curry leaves
1 tsp mustard seeds
1/4 tsp cumin seeds


Method:

1.  Wash and shred the cabbage or cut through a slicer lengthwise
2.  Chop the onion lengthwise


sliced onion and cabbage

3.  In a kadai, heat the oil, splutter the mustard and cumin seeds.
4.  Add curry leaves and asafoetida.
5.  Add slit green chillies and onion
6.  Saute for 2 minutes, add the shredded cabbage, turmeric, salt and saute well for 5 minutes stirring continuously.
7.  Add the red chilli powder
8.  Add the chopped coriander leaves and mix well.

How to serve:

serve hot with chapati or as a side dish for sambar, rasam rice, lapsi rice or with chapati.


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