Cabbage is one of my favorite vegetables and ginger is my go-to spice. I cannot imagine not having either of these in my refrigerator at all times. Cabbage has its own unique flavor when cooked – whether it is steamed, sautéed or roasted! I don’t just use cabbage for sautés and curries. I also add it to omelets, savory pancakes (uthappam), idlis and so on. It is very versatile.
Ginger
In addition to being a great antioxidant and having a host of other nutrients, ginger brings in a great deal of flavor to any dish that it is added to. It is used extensively in Indian cooking. I use it in stir-frys, sautés, dals, soups and just about everything! I mostly dice it fine, so pieces don’t get stuck in the teeth. Sometimes I also crush it, or blend it, when I mix ginger with garlic or green chili pepper. If you want to enjoy ginger as an anti-inflammatory, try out this wonderful Vegan Golden Turmeric Milk.
Steaming Vegetables
I picked up this technique from my sister, who is a minimalist when it comes to cooking. She is quick and efficient, while cooking delicious and nutritious dishes. She steams most vegetables to soften them the right amount. Once the vegetables are steamed, they need very little cooking and very little oil, making the dish healthy. All you need is to sauté some spices and mixed the steamed vegetable for 3 to 5 minutes.
Easy Cabbage-Ginger Sauté
Yes, this dish is super easy to cook, and very flavorful. I typically use a rice cooker to steam vegetables, using a pot-in-pot method. While the vegetable is being steamed, I sauté the other ingredients and get them ready. Ginger, turmeric, and South Indian tempering complete this dish. You can enjoy this flavorful steam/sauté as a side dish, with hot rotis or tacos, or with steamed rice and ghee.
Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA and may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging. Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. Yellow mung is a good source of vegetarian protein.
Here are some delicious veggie sauté recipes you might want to check out:
- Carrot, Green Bean, Coconut Sauté
- Cluster Beans-Coconut-Ginger Sauté
- Broad Bean Eggplant Sauté
- Snake Gourd Coconut Sauté
- Fresh Fenugreek Eggplant Sauté
- Easy Sautéed Green Beans
- Spicy Cilantro Ginger Eggplant Sauté
- Beets (Root & Greens) Palya
- Yard-to-Table Beet Leaf Thoran
- Cabbage & Green Beans Poriyal
- Cabbage & Carrot Masala
- Sautéed Cabbage and Bell Pepper
- Cabbage-Methi Sabzi
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Easy Cabbage-Ginger Sauté
Ingredients
- 4 Cups Cabbage - Fine
- 1 Tablespoon Ginger - Fresh, diced
- 1 Pepper Green Chili Pepper - Small, fine cut
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Rice Bran Oil
Tempering
- 6-8 Leaves Curry Leaves
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Chana Dal
Instructions
- Steam cabbage in a rice cooker or steamer for about 10 minutes
- In the meantime, sauté tempering ingredients in a pan. Add ginger and mix well.
- Now add steamed cabbage, turmeric, salt and sauté for about 5-7 minutes.
- Transfer to bowl and serve hot.
