Cabbage with Cumin
Elevate your vegetable game with this flavorful recipe for *Cabbage with Cumin*! Packed with aromatic spices and a hint of heat, this quick and easy dish transforms humble green cabbage into a vibrant side or light vegan main course. Shredded cabbage is sautéed with fragrant cumin seeds, golden garlic, and a dash of red chili flakes for a smoky, zesty kick. A sprinkle of fresh cilantro and a drizzle of lemon juice offer a refreshing finish, perfectly balancing the spices. Ready in just 25 minutes, this healthy, gluten-free dish pairs beautifully with rice, flatbreads, or can be enjoyed on its own. Whether you're hosting a dinner or meal prepping for the week, this simple yet enticing recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 teaspoons Cumin seeds
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Red chili flakes
- 2 tablespoons Fresh cilantro (optional)
- 1 tablespoon Lemon juice (optional)
Instructions
Begin by preparing the cabbage. Remove any wilted outer leaves, then cut the cabbage into quarters and remove the core. Thinly slice the cabbage into fine shreds.
Peel and finely mince the garlic cloves. If using, roughly chop the fresh cilantro for garnish and set aside.
Heat a large skillet or wok over medium heat. Add the olive oil and allow it to heat up for about 30 seconds.
Add the cumin seeds to the hot oil and cook for 30 seconds to 1 minute, or until they become fragrant and start to sizzle.
Stir in the minced garlic and sauté for 1 minute or until the garlic becomes golden and aromatic. Be careful not to burn it.
Add the shredded cabbage to the skillet. Toss well to coat the cabbage evenly with the cumin and garlic mixture.
Sprinkle in the salt, ground black pepper, and red chili flakes. Stir thoroughly to combine all the ingredients.
Reduce the heat to medium-low and cover the skillet with a lid. Allow the cabbage to cook for 5-7 minutes, stirring occasionally, until it becomes tender but still slightly crisp. Adjust the cooking time depending on your desired texture.
Once cooked, remove the skillet from the heat. Taste and adjust seasoning if necessary.
If desired, sprinkle the dish with fresh cilantro and drizzle with lemon juice for added brightness before serving.
Serve warm as a side dish or enjoy on its own as a light vegan main course.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
