Spiced savoy cabbage

This spiced cabbage recipe shows there's more to this humble veg than school lunches

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15 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal63
Fat3.5g
Salt0.02g
Sugar3.8g

Recipe by: Sarah Drabble | Nutritionist

Cabbage is rich in vitamins and fibre, making it good for our health, but it also has a bit of a pungent reputation. The aroma from the spices in this side transforms the humble cabbage into a taste sensation.

Ingredients

1 tablespoon vegetable oil
¼ teaspoon mustard seeds
Pinch fennel seeds
¼ teaspoon chilli flakes (optional)
1 small onion, sliced
1–2cm root ginger, peeled and finely diced
¼ teaspoon mild curry powder
¼ teaspoon turmeric powder
2 tablespoons water
½ small savoy cabbage (about 300g), finely shredded

Method

Warm the oil in a large frying pan, over a high heat. Add the mustard seeds, fennel seeds and chilli flakes; toss and reduce to a medium heat.
Add the onion and ginger, and stir for 2–3 minutes, until the onion starts to soften. Then stir in the curry powder and turmeric.
Add the water and cabbage, cover the pan and cook over a low heat for about 5 minutes, until the cabbage has softened but still has a bite.
Spoon onto plates and serve.