Shredded Cabbage and Snow Pea Sauté
I have such an appreciation for vegetarian Indian dishes that bring vegetables to life with interesting combinations of herbs and spices. That’s what makes this recipe one of my all-time favorite anti-inflammatory side dishes. Heating the mustard seeds, turmeric, and asafetida in oil unlocks the powerful flavors that welcome the cabbage and snow peas with open arms. Asafetida is an extremely pungent spice (with some unflattering nicknames) that is used almost exclusively in Indian cuisine. It’s commonly used in curry and dal and is thought of as a replacement for onions or garlic. A little bit goes a long way!
Ingrediënten
- 2 teaspoons black mustard seeds
- 1 teaspoon coarse sea salt
- ½ teaspoon ground turmeric
- ¼ teaspoon asafetida
- 2 tablespoons coconut oil
- ½ large head green cabbage shredded (about 2 cups)
- 1 cup snow peas
- ¼ cup water
Instructies
- In a small bowl, combine the mustard seeds, salt, turmeric, and asafetida.
- Heat the oil in a cast-iron skillet or large sauté pan over medium-high heat.
- Add the spices and stir to coat with the oil.
- When the mustard seeds begin to pop, add the cabbage and snow peas.
- Toss the vegetables until they’re well coated with the spice-infused oil.
- Sauté for 2 to 3 minutes, or until the cabbage begins to soften.
- Add the water to deglaze the pan and continue cooking until the water is absorbed.
- Serve immediately.
Notes / Tips / Wine Advice:
Turmeric contains curcumin, which has been shown to have similar anti-inflammatory effects as prescription medications.
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