By sheer variety, cabbage is the giant of the cruciferous vegetable family, which also includes kale, mustard greens, turnips, Brussels sprouts, broccoli, cauliflower and rutabaga. Low in calories and an excellent source of dietary fiber, calcium and vitamins C and B-6, cabbage also contains strong anticancer compounds called glucosinolates. In numerous population studies, regular consumption of cabbage and other cruciferous vegetables is associated with lower incidences of breast, prostate, lung and colon cancer, according to “The Encyclopedia of Healing Foods.” Sautéed cabbage with curry, onion, lime juice and yogurt is a nutritious, smooth, mildly spicy side dish.
Step 1
Heat 1 tbsp. of vegetable oil in a large skillet set over medium heat.
Step 2
Add 1-1/2 tsp. of curry powder to the oil. Cook, stirring continually, for 30 seconds or until the curry becomes fragrant.
Step 3
Incorporate 1 thinly sliced medium onion, stirring until it’s translucent.
Step 4
Add 4 cups of shredded green cabbage to the curry and onion mixture. Sauté the cabbage until it’s wilted and tender. Stir frequently for even cooking.
Step 5
Remove the skillet from the stovetop.
Step 6
Stir in 1 tbsp. of fresh lime juice and 2 tbsp. of plain yogurt until the cabbage is thoroughly coated.
Step 7
Transfer the curried cabbage to a bowl and serve it while it’s hot.
Tips and Warnings
- This recipe serves four as a small side dish, or one for a light meal. If you prefer lemon to lime juice, substitute 1-1/2 tsp. of fresh lemon juice for 1 tbsp. of lime juice. Use green cabbage, such as Savoy or Napa, for best results. Other varieties, such as red cabbage, may require you to adjust the amount of seasonings in the dish.
Things You'll Need
- Large skillet
- 1 tbsp. vegetable oil
- 1-1/2 tsp. curry powder
- 1 medium onion, thinly sliced
- 4 cups shredded green cabbage
- 1 tbsp. fresh lime juice
- 2 tbsp. plain yogurt
References
- “The Encyclopedia of Healing Foods”; Michael Murray, N.D., et al.; 2005
- “Vegetable Love”; Barbara Kafka, et al.; 2005
- “The Garden-Fresh Vegetable Cookbook”; Andrea Chesman; 2005
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