Cabbage Stir Fry:

Semi-Cooked Vegetables Retaining its Color and Flavor(Cabbage)

I chose cabbage today! Some of its medicinal uses: Infact most of the crusiferous greens, brussels sprouts, cauliflower, broccoli, bok choy, chinese cabbage, napa cabbage, purple cabbage all contain sulforaphane and indole-3-carbinols, the two potent anti-cancer molecules!!! These substance helps to detoxify certain carcinogenic substances! Prevent from developing into malignant tumors! They also promote the death of cancer cells and block their growth!!

So many vegetables are cancer fighting but enough cooking makes them to lose their sulphurous aroma and becomes sweet! These veggies to be treated gently to retain their vitality. So try to fix a soup dish or a stir-fry! They would be much like freshly sliced! I adore my Mommy now....she tosses her veggies for just quick 2 minutes fry. She never uses any strong flavours or seasonning! The veggies look exactly in the same color as fresh ones!!! Amazing!


Ingredients:

Cabbage very finely chopped 1 large bowl full
Oil few spoons
Onion small one very finely chopped as cabbage
Green chilies 4-5 finely chopped
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Salt

Method:

In a large non-stick pan, heat oil. Add mustard and cumin seeds. Let them splutter well. Now add urad and chana dal. Immediately followed by green chilies and onion( No need to fry urad and chana dal til they turn color...as we do usually.)

Fry them for a while and add cabbage to this. Add salt too. Cover and cook over medium heat. Don't add any water. Let this get cooked with its own water content.

Once it is cooked. Remove the lid and stir fry over high heat for few minutes. Don't do this for long time as the vegetable may loose its color.

Serve hot as a side dish for regular South Indian meals.