Spiced Cabbage
Transform your weeknight dinners with this vibrant Spiced Cabbage recipe, a deliciously fragrant side dish that’s bursting with bold flavors and wholesome goodness. Thinly sliced green cabbage is sautéed with a medley of aromatic spices, including cumin, coriander, paprika, and turmeric, creating a dish that’s both earthy and subtly spicy. Grated carrot adds a touch of sweetness and color, while a squeeze of fresh lemon juice brightens every bite. Finished with a garnish of chopped cilantro, this easy-to-make recipe is perfect for pairing with rice, flatbreads, or as a flavorful addition to your favorite mains. Ready in just 35 minutes, this vegan and gluten-free dish is as nutritious as it is flavorful, making it an ideal choice for health-conscious food lovers.
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Recipe Information
Ingredients
- 1 head (medium-sized) Green cabbage
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili flakes
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 medium (grated) Carrot
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Remove any wilted outer leaves from the cabbage. Cut the cabbage in half, remove the core, and slice it into thin strips.
Heat the olive oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Mix in the ground cumin, ground coriander, paprika, turmeric powder, and red chili flakes. Stir the spices into the onion and garlic mixture, letting them bloom for about 30 seconds.
Add the shredded cabbage to the skillet and toss to coat it in the spice mixture. Cook for 5 minutes, stirring frequently to ensure even cooking.
Add the grated carrot, salt, and pepper to the skillet. Stir well and continue cooking for another 5-7 minutes until the cabbage is tender but not mushy.
Remove the skillet from the heat and stir in the lemon juice for a bright, tangy finish.
Transfer the spiced cabbage to a serving dish, garnish with freshly chopped cilantro, and serve warm.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 38.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2182 mg | 46% | |
*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.
