Ten Minute Salvation Cabbage
This ten minute salvation cabbage is a keeper. It has indeed salvaged more dinner meals than I can care to recount. If you are chopping a large head of cabbage, maybe it is close to a 15 to 20 minute salvation cabbage. But bottom line is that it is quick, easy, and practical.
This recipe gets done in less time than it takes me to write about it. Expecially considering it took me twoattempts to actually upload the picture today. It is really my salvation on some weeknights when I need a vegetable to balance out the meal. In fact, these days I actually keep chopped cabbage handy in the fridge. It would actually take away the essense of the recipe to write a long post around it. Depending on how you work with it, it is flexible. As in sometimes I add tomatoes, sometimes I do not. As they say it’s all good.
This being said, I did want to offer a couple of ideas and pointers.
- I have made this dish with both green cabbage and the savoy cabbage as well as red cabbage.
- Sliced shallots or without, the essence of this really is that it is a lightly seasoned stir fry.
- While I keep thinly shredded cabbage handy, here is the deal, the first time I made this I used coleslaw mix.
- Since cabbage has a long shelf life, it is really a very good idea to include this in your weekly meal prep routine.
- And, if you are bored of cabbage you can try this with broccoli slaw as well.
My cookbook spices and seasons has a version with grated carrots, and if you want to add a little more bulk to the dish you can add in potatoes that are cubed. This baseline seasoning is practical and comes together in minutes.
A super simple recipe, that takes about ten minutes to cook!
Ingredients
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafetida
- 2 dried red chilies
- 1 teaspoon turmeric
- 10 curry leaves (optional)
- 3 cups finely chopped cabbage
- 1 medium sized tomato, diced
- 1 teaspoon salt
- Cilantro to garnish
Instructions
- Heat the oil on medium heat and add the mustard seeds and wait till they crackle, add the ginger and cumin and saute lightly for 30-40 seconds.
- Add in the asafetida and the green chilies, red chilies and the turmeric and the curry leaves (if using)
- Mix in the cabbage and the salt.
- Cover and cook for about 5 minutes until the cabbage wilts but is still tender crisp. If using the tomato add it in along with the cabbage and allow it to cook together.
- Remove the cover and stir well and cook for another minute or so and then garnish with cilantro before serving.