Cabbage is a versatile and nutritious vegetable that can be used in various simple and healthy recipes. Here are a few easy and healthy cabbage recipes:
Ingredients:
- 4 cups shredded cabbage
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, grated (optional)
- 1 bell pepper, thinly sliced (optional)
- 1 tablespoon oil (olive oil or any cooking oil)
- 1 teaspoon soy sauce (low sodium)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Method:
1. Heat oil in a pan or wok over medium-high heat.
2. Add minced garlic and sliced onions. Sauté until onions turn translucent.
3. Add shredded cabbage and any optional vegetables (carrots, bell peppers). Stir-fry for 3-4 minutes until the cabbage is slightly wilted but still crisp.
4. Add soy sauce, salt, and pepper. Mix well and cook for an additional 1-2 minutes.
5. Garnish with sesame seeds (if using) and serve hot as a side dish or with brown rice for a healthy meal.
2. Cabbage Soup
Ingredients:
- 4 cups shredded cabbage
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth (low sodium)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs like thyme or parsley for garnish (optional)
Method:
1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and chopped onions. Sauté until onions are soft.
3. Add chopped carrots, celery, and shredded cabbage. Cook for a few minutes until vegetables begin to soften.
4. Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce heat and simmer for about 15-20 minutes until the vegetables are tender.
5. Season with salt and pepper according to taste.
6. Garnish with fresh herbs if desired before serving.
3. Cabbage and Chickpea Salad
Ingredients:
- 4 cups shredded cabbage
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup chopped fresh parsley or cilantro
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 teaspoon honey or maple syrup for sweetness
Method:
1. In a large bowl, combine shredded cabbage, chickpeas, diced bell pepper, and chopped parsley or cilantro.
2. In a separate small bowl, whisk together lemon juice, olive oil, salt, pepper, and optional sweetener.
3. Pour the dressing over the cabbage mixture and toss until well combined.
4. Let the salad sit for a few minutes to allow flavours to meld before serving. You can serve it immediately or refrigerate it for a while to chill before serving.
These cabbage recipes are easy to prepare, healthy, and packed with nutrients. They can be customized by adding your favourite spices or additional vegetables to suit your taste preferences.
Bell peppers, also known as capsicum, are a versatile vegetable used in various Indian dishes to add flavour, colour, and texture. Here are a few Indian recipes featuring bell peppers:
1. Capsicum Masala (Bell Pepper Masala)
Cabbage is a versatile and nutritious vegetable that can be used in various simple and healthy recipes. Here are a few easy and healthy cabbage recipes:  1. Cabbage Stir-Fry Ingredients: - 4 cups shredded cabbage - 1 onion, thinly sliced - 2 cloves garlic, minced - 1 carrot, grated (optional) - 1 bell pepper, thinly sliced (optional) - 1 tablespoon oil (olive oil or any cooking oil) - 1 teaspoon soy sauce (low sodium) - Salt and pepper to taste - Sesame seeds for garnish (optional) Method: 1. Heat oil in a pan or wok over medium-high heat. 2. Add minced garlic and sliced onions. Sauté until onions turn translucent. 3. Add shredded cabbage and any optional vegetables (carrots, bell peppers). Stir-fry for 3-4 minutes until the cabbage is slightly wilted but still crisp. 4. Add soy sauce, salt, and pepper. Mix well and cook for an additional 1-2 minutes. 5. Garnish with sesame seeds (if using) and serve hot as a side dish or with brown rice for a healthy meal. 2. Cabbage Soup Ingredients: - 4 cups shredded cabbage - 1 onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 4 cups vegetable or chicken broth (low sodium)you can use water aldo. - 1 teaspoon olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh herbs like thyme or parsley for garnish (optional) Method: 1. Heat olive oil in a large pot over medium heat. 2. Add minced garlic and chopped onions. Sauté until onions are soft. 3. Add chopped carrots, celery, and shredded cabbage. Cook for a few minutes until vegetables begin to soften. 4. Pour in the vegetable or chicken broth( optional ). Bring the soup to a boil, then reduce heat and simmer for about 15-20 minutes until the vegetables are tender. 5. Season with salt and pepper according to taste. 6. Garnish with fresh herbs if desired before serving.
2. Stuffed Bell Peppers (Bharwa Shimla Mirch)
Ingredients:
- 4 bell peppers (any colour), halved and deseeded
- 1 cup boiled mashed potatoes
- 1/2 cup crumbled paneer (Indian cottage cheese)
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Fresh coriander leaves for garnish
- Salt to taste
- Cooking oil
Method:
1. Heat oil in a pan. Add cumin seeds and let them crackle.
2. Add chopped onions and green chillies. Sauté until onions turn golden.
3. Add turmeric powder, coriander powder, and salt. Mix well.
4. Add mashed potatoes and crumbled paneer. Cook for a few minutes.
5. Stuff the bell pepper halves with the potato-paneer mixture.
6. Heat a pan, arrange the stuffed bell peppers, cover, and cook on low heat for 15-20 minutes until the peppers are cooked through.
7. Garnish with fresh coriander leaves before serving.
3. Bell Pepper Rice (Capsicum Rice)
Ingredients:
- 1 cup basmati rice, cooked and cooled
- 2 bell peppers (assorted colours), thinly sliced
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- Fresh coriander leaves for garnish
- Salt to taste
- Cooking oil
Method:
1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until translucent.
3. Add ginger-garlic paste and sauté until the raw smell disappears.
4. Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder, and salt. Cook until the tomatoes soften.
5. Add sliced bell peppers and cook until they are slightly tender yet crispy.
6. Add the cooked basmati rice and gently mix it with the bell pepper mixture.
7. Cover and let it simmer for a few minutes on low heat.
8. Garnish with fresh coriander leaves before serving.
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