Eating healthy, generally, is not my forte but sometimes I do manage to conjure something up that is vigorous and nutritious.
I have been fond of cabbage since my childhood and this recipe below is an adaptation from what my father cooks. He omits the corn and the tomatoes but adds beautiful plump fresh peas to the cabbage thereby giving it a very sweet and mellow taste. The peas actually compliment the cabbage which generally has a very watery taste. Also, he adds a mixture of whole spices called panch phoran which is essentially a mixture of Fenugreek seeds, Nigella seeds, Cumin, Black mustard seeds and Fennel seeds in equal parts. He pops that in the oil before adding the onions. This process is called tempering where the seeds release its entire flavor in the oil.
You can, of course, substitute the corn with green peas and use the whole spice mixture but my variation is an easier adaptation and I am assuming that these ingredients can be found without difficulty.
For the recipe:
2 tbsp Mild olive oil
½ tsp whole cumin seeds
1-2 green chilies
1 onion sliced
2 cups shredded cabbage
½ cup corn kernels (tinned)
1 medium potato sliced lengthwise
2 tomatoes chopped (fresh preferably)
½ inch piece of ginger
A pinch of turmeric
Heat a heavy bottomed pan with the oil and pop the cumin in it. Once the aroma is released add the onions and fry them until they are golden brown. Add the sliced potatoes and corn and sauté them until they are well coated in the cumin-y oil. Add the tomatoes to it, give it a good stir and cover to cook for about 2-3 minutes. You’ll see that the tomatoes start to almost melt in the heat, making them soft and pulpy. Throw in the cabbage, salt and turmeric. Anoint the cabbage with the mixture. Cover and cook for about 15-20minutes or until the potatoes are completely cooked. Grate the ginger over the sabzi, stir well and serve hot.
The perfect side for this is lightly toasted flour tortillas. I would warm them up with a little butter; give it a nice toasty shade!