Cabbage has been one of my go to veggies this year. I just love how versatile it is. I was at a free Farmer’s Market where I heard and saw a lot of people pass over the cabbage because they didn’t know what to do with it. Coleslaw, soups, sauerkraut, cabbage rolls, bierocks, egg rolls, salads, and more!
I have been wanting to add more turmeric in my diet for its anti-inflammatory properties and was excited when I saw a recipe in February’s Food & Wine for Sautéed Cabbage with Cumin Seeds and Turmeric. The recipe is great as is and super simple. Sauté 3 lbs of finely shredded cabbage in 2 Tablespoons of Olive Oil with 1 1/2 teaspoons each of cumin seeds,turmeric and kosher salt until cabbage is soft (about 15-20 minutes).
Always thinking how to make it my own – why not add some ginger root. It is also an anti-inflammatory and I like the brightness it can bring to a dish.
A great side dish or serve with some rice for a meatless Monday dish. Can’t give up the meat? Sauté some chicken to add in or a lean ground meat. This basic dish can be the basis for your own creativity. Next time I am going to add large pieces of carrots to add some texture.