I can’t say it is Roald Dahl’s fault, but I think we could agree that he played a hand in it. Cabbage soup for lunch. Cabbage soup for supper. Watery cabbage soup that left you with a horrible empty feeling in your stomach.
Remember that from Charlie and the Chocolate Factory? I adore Roald Dahl and his books, but I hate that cabbage is such a strong contender for the most unloved vegetable award. Cabbage needs the same publicity campaign that took brussels sprouts from a punishment you threatened your children with to star of the farm to table movement.
So let’s start the campaign. Here’s my case for cabbage.
First, the health benefits. Cabbage is known to be a preventer of type two diabetes, has antioxidants known to decreases risks of cardiovascular disease, supports the digestive track, provides high fiber density at a low calorie count and some of the red cabbages are high in anti-inflamatory anthocyanins.
If you need to take a short break here to add cabbage to your grocery list, please do so. Go ahead.
Second, cabbage provides a mild sweet, crunchy, fresh and quick to cook canvas. This recipe is for an easy, traditional South Indian vegetable sauté, or kura. We eat it on a weeknight with rice and rasam or sambar followed by rice mixed with yogurt and a side of spicy pickle.
With the combination of just a few ingredients, you can really make any South Indian vegetable sauté. You can substitute cabbage for another leafy green vegetable like brussels sprouts, kale or spinach or a root vegetable like potatoes. For a heartier dish, combine a leafy green with a root vegetable and adding in diced garlic or ginger and shredded, unsweetened coconut.