Dec 10, 2012
Indian Cabbage (Bund Gobi)
Today I would like to share with you this super easy recipe for a yummy, aromatic side dish! It takes only minutes to prepare and makes a beautiful presentation.
Cabbage is the storehouse of phyto-chemicals; compounds that are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood. And did you know that cabbage is rich in iodine? It therefore helps in proper functioning of the brain and the nervous system, apart from keeping the endocrine glands in proper condition. If you’re vegan, iodine is one of the nutrients you must make sure to find in your foods. Sea vegetables are a superior source but who knew that cabbage was also a player?
Anyway, I digress… here is the recipe.
- 1 medium head of cabbage
- 1 tsp coconut oil
- 1 tsp Panch Phoran spice mix (see notes)
- 1 tsp turmeric powder
- 1 TBS coconut or date sugar
- 3 fresh curry leaves
- Chop the cabbage into thin strips. Place in a colander and rinse well.
- Add oil to a pot or deep pan and heat on medium.
- When oil is hot, add the spices. Cook until the mustard seeds start to pop.
- Add the cabbage, turmeric, curry leaves and sugar.
- Turn the cabbage with tongs to combine and so that all or most of it is coated in the oil.
- Toss every so often so that it cooks evenly and the leaves on the bottom don’t burn. Add a little water if needed, but I usually find that the water that remained from rinsing is plenty if you tend to it while it cooks.
- The cabbage is done when it becomes nice and soft and some of it is slightly brown. It will actually caramelize a bit and become wonderfully sweet.
I found a wonderful source for all of my Indian spices that I’d like to share with you. Indian Foods Company has every Indian herb, spice and spice blend that you could ever need. Their prices are reasonable and delivery is fast. I find that the Ajika brand that they sell is always fresh. If you purchase their fresh curry leaves you can freeze them for future use, since you will usually only need a few per recipe.