Cabbage Stir-fry — Cabbage Upperi

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Pick your cabbage – purple, white or green – eat them raw with a dressing, or stir-fry them for a delicious vitamin-packed 5-a-day. Cabbages are so quick and easy to use and very economic too. Yes, cabbages are a good choice for your weekly meal plans. These superimposed leafy veggies are rich in antioxidant, anti-inflammatory and cancer protecting substances – who would want to miss such wonderful healing properties?  

This is a quick to make, authentic cabbage stir-fry recipe from Kerala, ideal as a side-dish with steamed rice.


Cabbage Stir-fry — Cabbage Upperi

Ingredients

2 cups cabbage, finely shredded
pinch turmeric powder

1/3 cup onion, finely sliced

1/2 cup fresh coconut, shredded (optional)

2 small red or green chili, sliced

1 tablespoon oil

1/2 teaspoon black mustard seeds

3 teaspoon split black lentils (urad dal)

salt, to taste

Directions

Remove a few of the old and thick fibrous outer leaves of the cabbage, cut the rest free of the core and rinse under running water. Then, finely shred the cabbage to measure two cups and let it sit for about 5-10 minutes before cooking. This step is highly recommended to bring out the health promoting properties of this green vegetable.

Heat oil in a wok or deep nonstick pan, over low heat. Add mustards and cook until the seeds crackle, then add the lentils and toss well for 15 seconds without burning them. Stir in the onions and curry leaves and cook until the onions are tender, about 5 minutes. Add fresh chili, cabbage, turmeric and salt and stir-fry on medium-high heat for 3-4 minutes until the cabbage is tender, but still has some bite. Stir in the coconut, if using, and cook for one more minute. Remove from heat and serve hot with a bowl of steamed rice.