Richly Delicious Vegan Cabbage Extravaganza – The Perfect Summer Meal

With the rise of kale, cabbage seems to be a veggie that has been greatly overlooked over the last years.

Cabbage, however, boasts some amazing health benefits, too, as it’s a very good source of manganese, dietary fiber,  calcium, magnesium, and potassium. It is also rich in various vitamins including vitamin C, B6, A, K, and E. With a 100 gram serving of cabbage containing about 25 calories, it proudly takes the title of a healthy addition to your diet and the perfect summer dinner that will not weight you down. It is also high in antioxidants including flavonoid, zeaxanthin, lutein, choline, and beta-carotene.

I had a weird relationship with cabbage, as I would love to eat it raw in a salad with carrots, but eating it cooked would literally make me sick. The rest of my family loves to eat cooked cabbage, though, and I decided I have to re-think my relationship with this healthy veggie.

This is when I realized it all comes to cooking and spicing it up the right way! Never underestimate the power of the right spices! This potato cabbage recipe will not disappoint you! It’s super easy to prepare, yet it gives you a tasty dish that will satisfy the whole family!

vegan cabbage potato dish

Ingredients:

  • 2 ½ tbsp mustard oil
  • ¾ lb (375g) peeled potatoes cut into 1 inch (2.5cm) cubes
  • ½ tsp cumin seeds
  • 6 cups (1 litre 500ml) finely shredded cabbage
  • 1 green chilli seeded and chopped
  • ¼ cup plus 2 tbsp water
  • ¾ tsp salt
  • ½ tsp turmeric
  • 1 ¼ tsp sugar
  • a dash of red chilli powder or cayenne pepper (or to taste)
  • ½ cup (125ml) thawed frozen peas
  • ½ tsp garam masala

Preparation:

(Instructions below, but here are 145 delicious meals that are perfectly balanced nutrition-wise for fast weight loss and an instant energy boost!)

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Heat 2 tbsp oil in a 12 inch, deep sided pan or Dutch oven over a medium heat. add potatoes and fry until medium brown, 5-8 minutes, stirring often. Remove with a slotted spoon and set aside.

Add the remaining ½ tbsp oil to the pan and heat over a medium low heat. add cumin seeds and fry for a few seconds until lightly browned. Add cabbage, green chilli and ¼ cup (60ml) water. Lower heat slightly and cook uncovered until cabbage is limp, 6-8 minutes, stirring often. Stir in salt, turmeric, sugar, red pepper, 2 tbsp water and the potatoes.

Simmer, covered, until potatoes are tender, 18-20 minutes, adding peas during the last 2-3 minutes.

Remove from heat and blend in garam masala. Let stand for a few minutes to help develop the flavours.

This recipe is one of 808 tastiest vegan picks.

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