My nana Helen had the simplest of vegetarian recipes but they were always absolutely delicious so much so that even as kids we enjoyed eating the vegetables she cooked. This dish is one of those…simple, vegan, low sodium, low carb and full of flavor. Try this and you will be rethinking cabbage!

Servings: 6

Ingredients:

• 4 cups Cabbage, finely chopped
• 1 cup Carrot, diced
• 1/2 cup Green Peas (I used frozen)
• 1 small Red Onion, finely chopped
• 1 medium tomato, chopped
• 1 tbsp Oil
• 1/2 tap Turmeric Powder
• 1 Tbsp Lemon /Lime Juice
• 1/2 tsp Mustard Seeds (see note)
• 1/2 tsp Cumin Seeds (see note)
• 1/2 tsp Red Chili flakes
• 1/4 cup Fresh Cilantro, chopped
• Salt, to taste (optional for low-sodium recipes)

Note: this dish tastes delicious even without mustard and cumin seeds and I’ve made it with and without those two ingredients

Method:

1. In a work or large pan, heat oil
2. When oil is hot, add in the mustard seeds, cumin seeds and red chili flakes
3. When they splitter, add in the onions
4. Turn flame to medium, saute the onions for 1-2 minutes until the onions turn soft and translucent
5. Add the cabbage, tomato and carrots. Stir. Add the turmeric and salt
6. Turn flame to low. Cover and cook for 2 minutes
7. Remove lid and add the green peas. Cover the pan again and cook for 2 minutes
8. Remove the lid, add the lime juice and cilantro, stir and then turn off the flame
9. Serve hot with naan, chapatis or with my mom’s pilaf