Crunchy Cabbage

Healthy, wholesome meal is so important for healthy life. I know it takes time and effort to put a healthy meal on the table, but when you know what you are providing your family, the happiness is great. Dinners are always cooked at home. Freshly cooked meal and we rarely have leftovers, because that is how I was brought up by my parents although both of them were out of the house and working. Simple dinner is fine, but it would be home-cooked with fresh ingredients. That is what I make for my family too. After returning from work, I understand how tiring it is to cook meals. So I started thinking and prepping ahead of time so that my mind is not exhausted thinking of what to cook. You will agree with me that it is not time consuming to cook a meal but rather decide a meal!

Not just dinner, But since past six to eight months I have been regularly preparing fresh hot lunches for us to take to work. Multitasking in the kitchen helps during busy mornings. Making protein rich breakfast and lunch to take to work has been my morning routine. I feel Indian homemade food is comforting, delicious, palatable, and it keeps control on the portion size. It is healthy and well balanced with perfect amount of best quality ingredients used for our family. My husband makes Chaash/yugurt drink also called as buttermilk with plain yogurt, water, and home-ground roasted cumin powder. This is a great mid morning or mid afternoon drink/snack with protein and calcium and keeps one well hydrated.

In my attempt to cook lunch and dinner, this cabbage slaw is a quick and handy recipe. I remember my mummy making this and she remembers her mom making this for her. We call this one 'kacho pakko shaak' as it is raw and not fully cooked. Although we make Indian style Cabbage and potato vegetable with spices, this one is our favorite for quick meals. Cabbage takes very little time to be shred finely and this vegetable is a quick saute type. It does not require time to cook it. It is a perfect side with other vegetables and dal.

Ingredients (serves 3-4 people)
5 cups of shredded cabbage
2 tsp. salt
2 tbsp. oil
1 tbsp. mustard seeds
1 chopped green chili
few curry leaves

Use a shredding blade and shred cabbage. I like fine shred. You could also use a food processor to shred cabbage. It is quick and easy. Shredded cabbage can be stored in a ziplock bag in a refrigerator for 2-3 days for quick cooking.
Add salt and mix well. Let it set aside for 10 minutes. Cabbage with sweat out lot water.
Meanwhile make rotis, or dal, or rice.
Squeeze out water from cabbage and keep squeezed cabbage in a separate plate.
Heat pan or a wok.
Add oil and let the oil heat. Add mustard seeds, chopped green chillies, and curry leaves. When they all crackle add squeezed cabbage.
At high temperature mix cabbage well. Toss it around and cook for 2-3 minutes.
Turn off the heat and serve immediately.
Enjoy as a side with roti or rice.

For cabbage rice mix cooked rice with cooked cabbage and serve.

Here is pictorial recipe:

Use a shredding blade and shred cabbage. I like fine shred. You could also use a food processor to shred cabbage. It is quick and easy. Shredded cabbage can be stored in a ziplock bag in a refrigerator for 2-3 days for quick cooking.