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Wednesday, April 21, 2010


Cabbage is rich in iron and sulfur, is a muscle builder, blood cleanser and eye strengthener, lowers the incidence of cancer. Cabbage contains phytonutrients that work to protect the body from free radicals that can damage the cell membranes. Simple sabzi to cook, its ready in 20 minutes ..


Cut cabbage in thin long ribbons - 4 cups loosely packed (Rest cabbage head on its base, cut in half, hold both pieces together, turn to 90 degrees angle, cut again - 1 cabbage head is now cut in 4 parts .. place one part horizontally on a cutting board & cut in thin ribbons)

Cut 1 potato, 2 tomatoes in cubes

Cut 2 green chillies in bite size peices ( 1/4 cup lossely packed )

1 cup fresh or frozen peas

Heat 1 tablespoon oil in a non-stick saucepan. Once oil is hot, add 1/2 teaspoon rai, 1/2 teaspoon jeeru, pinch of hing, green chilli pieces

Add cabbage, tomato, potato, 1 cup fresh or frozen peas.

Add spices 5 teaspoons salt, 1/4 teaspoon haldi, 5 teaspoons Red Chilli Powder, 2 teaspoons dhaanajeeru

Add 1/4 cup water, mix all vegetables & spices well. Switch flame to medium heat.

Place a lid that can hold water on the sabzi. Half fill the lid with water.

Let sabzi cook for 10 minutes. Open lid, mix.

After another 10 mins, sabzi will be done. Insert a knife in a potato piece. If it cuts easily, it means sabzi is very well cooked.

Serve hot with chapati or parathas, pickle, raita or buttermilk

Prepare & enjoy !!!

1 comment:

  1. That is so interesting. Never cooked cabbage with tomatoes. Is this a gujarati dish?