Ahh, poor cabbage. I find that many people do not like this lovely vegetable because of its smell while cooking and because of the flatulence it causes. Ok, I admit that most of the time after eating cabbage it is very much possible to feel like a nuclear bomb, but this does not always stop me from eating delicious cabbage dishes!
On the other hand, there are many health benefits of eating cabbage too! There are hundreds of different cabbages in the world (and for this particlar recipe I used savoy cabbage but you can also use another green cabbage if you want) and they all contain crucial elements for better health.
First of all, cabbage family contains a very impressive list of antioxidant nutrients and that’s why they decrease the risk of many cardiovascular diseases. Cabbage is an excellent source of many vitamins (especially vitamin C) and manganese and all types have significant anti-inflammatory benefits. The antioxidant and anti-inflammatory richness of cabbage make it an anti-cancer vegetable. Besides all this, cabbage juice is very good to heal stomach problems, like ulcers.
I saw this recipe in a beautiful cookbook by Sabrina Ghayour, but I adjusted a few things according to my taste. The one significant change I had was to increase the amount of yogurt, because I just love cabbage and yogurt combination so much (yogurt and any vegetable, to be honest). Besides that, I changed nigella seeds to black sesame seeds. I never liked nigella seeds (taste too bitter for me) and I instead absolutely love black sesame seeds,
I also cooked the cabbage more than the original recipe. The original recipe only cooks the cabbage a little, making it more of a salad. I wanted to make it more like a well-cooked dish. The result was amazing, and I honestly didn’t blow much!
Difficulty: ★☆☆ (Easy)
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp brown mustard seeds
2 tsp black sesame seeds
2 tsp red pepper flakes
2 + 2 tbsp olive oil
1 head of garlic, cloves peeled and sliced thinly
1 savoy cabbage (or another green cabbage you like), washed, halved, core removed and the rest cut in about 2cm strips (don’t try to drain the cabbage too much and use the dripping water while cooking)
salt and pepper to taste
250 gr. plain Turkish or Greek yogurt
1. Heat a large and deep pot / pan on medium high heat, put cumin, coriander, mustard and black sesame seeds together with red pepper flakes in heated pan. Dry roast the spices for about 2-3 minutes, stirring every once in a while, until they get fragrant. Be careful and do not burn them.
2. Add the first 2 tbsp olive oil and garlic and continue roasting while stirring.
3. Add about 1/3 of cabbage and continue cooking while stirring and mixing the cabbage with spices, oil and garlic.
4. Add salt and pepper, another 1/3 of cabbage and again, continue cooking and stirring.
5. Add the second 2 tbsp olive oil, stir / mix and add the remaining cabbage, together with water left in the bowl. If there isn’t much water then just put about 4 tbsp water to the pan. Cover the pan with a lid and cook for about 10-15 minutes on medium heat, until the cabbage is cooked enough (you can cook even more if you want them softer).
6. When the cabbage is cooked enough for your taste, transfer it to a serving dish and let it cool for about 5 minutes. After that, add yogurt and mix well. Serve warm (but it tastes great also later, when it’s much colder). Enjoy!