Chop a medium sized cabbage. Not too fine as the cabbage shrinks as it cooks.
Chop up the onion, finely chop up the curry leaves and break the Ceylon Cinnamon stick into two. The Ceylon Cinnamon gives this dish a fabulous savory taste and blends well with the Cabbage.
Add oil, 1.5 tsp. black mustard seed, and Cinnamon stick and sauté on medium heat for 5 minutes. Ceylon Cinnamon is the world's 7th most powerful anti-oxidant and helps control blood sugar.
Add the 1 teaspoon of garlic, 1 teaspoon curry powder (optional), 1/2 teaspoon turmeric and sauté for 5 minutes on medium heat.
You can optionally add a few pieces of red or green chili or 1/4 teaspoon of chili. But if kids are eating or you can't handle chili then avoid the Chili.
Add the cabbage, mix it in and cook for ten minutes, stirring every 2 minutes or so. Cabbage contains flavonoid compounds that help protect against many forms of cancer, especially breast cancer.
Add salt about half way through. Mix it well. Turmeric adds color but is also a powerful anti-oxidant and anti inflammatory. Black mustard seeds are good for arthritis as is Ceylon Cinnamon.
Now you are done. You can cut up some green chili on the side if you want. But they are hot. Serve with rice and maybe a nice beef or fish curry. Simple yet tasty.
- 1 medium cabbage
- 1 medium onion chopped
- 1 teaspoon crushed garlic
- 1 Ceylon Cinnamon Stick (3 inch)
- 1/2 teaspoon turmeric
- 6 curry leaves fined chopped
- 2-4 tablespoon Olive Oil
- 1 teaspoon curry powder (optional)
- 1.5 teaspoons black mustard seed
- Salt to taste (about 2 teaspoons)