Recipes / Flavor & Function

Flavor & Function

Sautéed Cabbage

Onion and tri-color peppers softened first, seasoned generously, then cabbage cooked down until soft with a bit of crunch left.

From the upcoming cookbook Eating for Flavor & Function. Get notified when it launches

Ingredients

• 1 onion, chopped
• 3 bell peppers (orange, yellow and red), chopped
• 1/4 cup olive oil
• 1 to 2 tablespoons chicken bouillon powder, to taste
• 1 teaspoon paprika
• 1 tablespoon curry powder
• 1 teaspoon ginger
• 1 tablespoon red Kashmiri pepper
• 1 teaspoon onion powder
• 1 tablespoon minced garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 whole cabbage (1,238 g), diced and washed

Instructions

1. Heat the olive oil in a large pot or wok over medium-high heat.
2. Add the chopped onion and bell peppers and cook until semi-soft.
3. Stir in 1 tablespoon of the chicken bouillon, the paprika, curry powder, red Kashmiri pepper (or cayenne pepper), onion powder, minced garlic, ginger, cumin and coriander.
4. Add the diced cabbage and stir to combine. Cover and let it steam for up to 5 minutes.
5. Uncover and cook, stirring occasionally, until the cabbage is soft but still has a bit of crunch. Add more bouillon only if needed.

Macros

58 calories1.2 g protein3.7 g fat6.1 g carbs

Approximate values per 100 g. General information only, not medical advice.

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