I came across this tasty recipe from a South Indian cookbook. Cabbage belongs to the cruciferous vegetable family along with cauliflower, broccoli, Brussel sprouts, etc.
Cabbage is said to contain phytochemicals called indoles that inhibit cancer. It is low in saturated fat and cholesterol. It is rich, like other leafy vegetables, in dietary fiber, vitamin C, vitamin K, folates, potassium, manganese, vitamin A, thiamin, vitamin B6, calcium, iron and magnesium.
There are many varieties of cabbages and many colored versions such as the Chinese cabbage, Savoy cabbage, Mustard cabbage, red cabbage/purple cabbage, etc.
Historically, the Greeks worshipped this vegetable but most Europeans detested it. For more on its interesting and colorful history, clickhere.
This particular dish is a Kerala-style cabbage curry -- at least that was what the recipe claimed, and extremely simple with not too many ingredients. It is very much loved by my family and I make it often as cabbage is a tasty low-GI food. It is something like this:
I finely chop about two tall cups of cabbage. In a pan, I heat a spoon of coconut oil and splutter one teaspoon of mustard seeds and one teaspoon of cumin seeds. To this I add one teaspoon of urad dal and fry till golden brown, then throw in one dry chilli which has been broken to four pieces and fry it along with a sprig of curry leaves. To this I add the finely shredded cabbage and allow it to cook with salt and a small amount of water.
While that is cooking, I blend quarter cup of grated fresh coconut, half an onion (or couple of shallots if available) and two green chillies into coarse paste with a spoon or two of water. Once the cabbage is tenderly cooked, Iadd this paste and fry well till the curry is well mixed. I serve this with rice or with chapatis.