Red Cabbage, an inexpensive veggie option packed with antioxidants and nutrients, is easy to cook with and can be use d in a variety of dishes. Cabbage in general helps lower cholesterol, And because it’s part of the cruciferous family of vegetables, cabbage may help lower the risk of many types of cancer.
It contains almost twice the vitamin C as green cabbage. Keep in mind that both anthrocyanin and vitamin C are water soluable, so try to just use the small amount of water With your cabbage , and the less cooking time is the better. It is packed with the fibre, vitamin K,B6 , potassium and manganese. But the negative part of red cabbage is, the large portion of calories in this food comes from sugars.
Red cabbage. : 5 cups
Onions. : 1/2 cup
Tomato. : 1/2 cup
Tamarind Juice : 2 tbsp
Red chilie powder. : 2 tsp
Coriander powder. : 2 tsp
Cumin powder : 1 1/2 tsp
Garam masala. : 2 tsp
Salt. : to taste
Mustard seeds. : 1 tsp
Garlic. : 5 cloves
Channa dal split. : 2 tsp
Curry leaves. : 1 sprig
Turmeric. : a pinch
Chop cabbage, onions, tomatoes, garlic, and green chillies. Heat oil in a pan, add mustard seeds, Turmeric, channa dal , garlic, and curry Leaves. Add onions, tomatoes, and green chillies, fry for a minute.
Fry till tomatoes become soft and mushy. Now add cabbage and cook with little water. When the cabbage is cooked, add all the masala’s , tamarind juice extract and mix well.
You can also add rasam powder instead of red chilli and garam masala. That gives a different taste to the dish. Enjoy the dish with roti or rice.
red cabbage changes color and taste as you cook longer. Do not overcook to get the exact taste.
Add tamarind according to ur taste.
Green cabbage is more tastier than red cabbage.