Cabbage delivers several nutritional benefits that have a positive impact on your body. It can be enjoyed raw in salads or side dishes or cooked as part of the main meal.
Eating cabbage significantly increases your vitamin C intake. Needed for healthy bones, skin, mucous membranes and the immune system, Vitamin C is water soluble, which means it is not stored in the body and needs to be replaced daily. Cabbage is extremely high in vitamin K, which is responsible for making sure you don’t bleed to death when you suffer a cut or injury.
Apart from C and K, other vitamins in cabbage include the B vitamin family, with the exception of B-12, and traces of A and E. Minerals found in the same serving are manganese, calcium, potassium, magnesium, phosphorus, iron, zinc, copper and selenium. Cabbage also contains a fair amount of fiber, which helps fill you up and aids with weight loss. With all of these advantages, you may want to find a way to add cabbage to your dietary routine.
Cabbage 2 Cups(Shredded)
Onion 2 Medium (thin slices)
Green Chillies paste per taste
Curry leaves 5-6
Coriander leaves 2-3 Tbsp
Grated Coconut 3-4 Tbsp
Turmeric A Pinch
Mustard 1/2 Tsp
Oil 3 Tsp
Salt to taste
In a bowl mix all the ingredients except oil and mustard. Keep aside for 5 minutes.
Heat oil in a kadai/wok, add mustard and allow splutter. Add in the above mixture and allow cooking without lid till cabbage is done (about 10 minutes). Sprinkle water if you feel the cabbage is sticking to the pan. Serve as a side dish with rice.