Cabbage is one of vegetables that is not only nutritious but also quick to make. It is an excellent source of Vitamin C. It also contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties. It is a variety of ways in dishes ranging from soups and stews in European countries, to pickles in Korea, as a side dish in India and more.
Saag is a synonym for Sabzi or Sabji from where my ancestors hail from in India. A Saag refers to a vegetable and spicy sauce dish. The sauce is usually not very liquid and is intended to coat the vegetable.
1 medium head of cabbage shredded
2 tomatoes diced
1 & 1/2 tbsp oil
1 tsp Jeera (Cumin seeds)
1 tsp black Mustard seeds
A pinch of Garam Masala (Optional)
Cilantro for garnish
Salt to taste
In a pan, heat oil. Then add mustard and jeera. Once the mustard splutters and its aroma is infused in the oil, add the cabbage. Mix well. Add the Masala and tomatoes. Once the cabbage is almost cooked, add salt as salt tends to make the cabbage leave water making it soggy. Add a pinch of garam masala before removing from the heat. Garnish with Cilantro. Serve hot with Chappatis or Rotis or Naan bread or Tortillas.