This turmeric cabbage is the perfect side to any main course or just on its own. Sauteed with garlic and onions along with peas this gets done in less than 15 minutes.
Table of Content
Ingredients and substitutes
- Cabbage - Green cabbage works best with turmeric as it gives a wonderful yellow color.
- Onions - I like using red Spanish onions for that added sweetness.
- Garlic - a little goes a long way. I prefer to use sliced but you can also mince it.
- Turmeric - A very aromatic spice often found in Indian and Middle Eastern cooking. It is available in most supermarkets these days on the spice rack.
Step by step instructions
- In a saute pan, add oil, saute garlic and onions to two minutes
- Add turmeric powder, cabbage, and green peas. Followed by the broth. Combine well.
Tip - I like to use my food processor with the shredding attachment which is quick and easy. - Season with salt and pepper.
- Cook for 5 to 8 minutes or until desired tenderness (you want the cabbage tender but still have a bite).
- Serve hot. Leftovers can be kept in the fridge for 4 to 5 days.
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Printable Recipe
Sautéed Turmeric Cabbage
Print Pin Rate Share by Email Share on FB Save GrowCalories: 75kcal
Adjust Servings Here: 4 servings
Description
This turmeric cabbage is the perfect side to any main course. Sauteed with peas, garlic, and onions this gets done in less than 15 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 cups (10 oz) Cabbage (shredded)
- 1 tablespoon Oil (olive or canola)
- 1 teaspoon Garlic (sliced)
- ½ cup Onions (finely diced)
- 1 teaspoon Turmeric powder
- ½ cup Green peas
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ cup Broth (or water)
Instructions
- In a saute pan, add oil, saute garlic and onions to two minutes
- Add turmeric powder, cabbage, and green peas. Followed by the broth. Combine well.Tip - I like to use my food processor with the shredding attachment which is quick and easy
- Season with salt and pepper.
- Cook for 5 to 8 minutes or until desired tenderness (you want the cabbage tender but still have a bite).
- Serve hot. Leftovers can be kept in the fridge for 4 to 5 days.
Nutrition Information
Calories: 75- kcalCarbohydrates: 9- gProtein: 2- gFat: 4- gSaturated Fat: 1- gSodium: 364- mgPotassium: 205- mgFiber: 3- gSugar: 4- gVitamin A: 239- IUVitamin C: 35- mgCalcium: 37- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Mary Walker
Made it twice this week once with tiny pieces of broccoli loved it so did hubby so it definitely gets ten out of ten
Veena Azmanov
Thank you, Mary. Yes, broccoli, grated carrots, small pieces of zucchini also work. Thank you for coming back to write this feedback
Jen
Be prepared to have your main dish sad because this takes the spotlight at dinner! So easy to make and absolutely delicious. Thanks for sharing.
Veena Azmanov
Thank you, Jen. Yes, I often eat this on its own.. with a fried egg on the side.