Anti-inflammatory + Rich in Vitamin C

Cabbage is a rich source of Vitamin C and anti-inflammatory. It has an extractive quality and is a blood purifier. Cabbage has a light quality which helps remove heaviness in the body and it kindles the digestive fire. It should always be eaten with a cooked grain – or on top of a piece of toast.

Difficult to digest?

Raw cabbage can be difficult to digest for folks who have a delicate digestion – in which case, cooking the cabbage well with a good number of spices will alleviate that issue. 

In this Ayurvedic recipe, I’ve combined the cabbage with the carrots, which makes this an augmenting and extractive recipe (balanced quality).

Prep time: 20 minutes

• Serves 2

Main ingredients:

• 2 cups of cabbage (chopped up medium to fine width)
• 1 cup of grated carrots 
• 2-3 tablespoons of ghee or oil
• ½ to 1 tsp Himalayan pink salt
• Pinch of asafoetida (hing powder)
• Pinch of mustard seeds
• ¼ teaspoon cumin seeds
• ¼ tsp turmeric powder
• 2 whole cloves
• 1 piece of cinnamon stick (1 inch to 2 inches long)
• 2 tbsp lime juice

Method:

• In a medium heavy-bottom sauté pan, add some ghee/oil first on medium heat.
• Then once oil is warm enough, add in the mustard seeds, until they pop.
• Next, add the cumin seeds, cloves and cinnamon stick and stir around to smell the aroma.  
• Add in the turmeric powder and salt – Do not let the spices burn.
• Next, add in the chopped cabbage and grated carrots and mix this mixture well.
• Add a few tablespoons of water to make sure that the spices do not stick to the pan.
• Cover the lid for 2 minutes (to allow softening of vegetables), 
• Next, open the lid and check consistency – dry versus soft and smooth or mushy texture
• Once the vegetable dish is ready, pour the lime juice and mix well.
• Serve this tangy and detox recipe with a grain dish or kitchari. 

© Copyright 2023 Sonia Sharma