I love cabbage.
I eat it at least a couple of times each week and find that it really helps my digestion.
While I typically add it to a stir-fry, I recently tried mixing it with some turmeric, which I found gave it an amazing flavor!
Turmeric is obviously one of the new, hip spices right now, and everyone seems to be adding it to something. I’ve seem it in everything from savory mains to sweet snacks to smoothies.
I haven’t been that adventurous with it, that I recall, though I do sneak a dash or two in my hubby’s smoothies when he’s not looking.
I became more interested in it after a reader linked me to a turmeric honey mask recipe for my face. Aside from the temporary stain, the mask is one I now use at least every 1-2 weeks. I improved on that recipe with my own found here, if you’re interested, which I like even better.
While I’ve also read about turmeric’s ability to fight inflammation in the body as well as act against depression, I simply enjoy the taste of it.
In the past, I’ve added it to chili and curry recipes, but this simple concoction is my current favorite way to eat it.
The cilantro stems are just a fancy touch I added on a whim when I was virtually out of the leaves. The stems are actually a bit more mild in taste, which I find adds a great deal to this dish, but I’m sure the leaves will do just fine too.
I enjoy this with some diced chicken breast or scrambled egg stirred in, all served over a bed of brown rice or quinoa.
When made with the quinoa, this dish can literally come together in about 20 minutes, making a great, healthy meal for a busy night!
- 1-2 T. oil ( I like coconut or olive)
- ½ yellow onion, sliced thin
- 2 garlic cloves, minced
- ½ head medium-sized cabbage, shredded
- ½ t. turmeric
- salt and pepper, to taste
- ¼ c. cilantro (stems)
- cooked chicken or scrambled egg, for protein
- cooked quinoa or brown rice, for serving
- black sesame seeds, for garnish, if desired
- Heat the oil in a pan.
- Add in the onion and cook until very soft, about 8-10 minutes.
- Add in the garlic and cook for 30 seconds.
- Add in the cabbage and turmeric.
- Saute until the cabbage is soft, about 5-8 minutes.
- Stir in the cilantro stems and your choice of protein until heated through.
- Serve over quinoa or brown rice.
I generally use 1/2-1 teaspoon of sea salt in this recipe.
I like a little crunch for this and I find that sesame seeds make a nice accoutrement, but I could see any toasted nut or seed working well!
Shared with: Allergy-Free Thursday