Easy vegetable dish.
Well… this was something unexpected and different even for me! Someone asked me if I wanted some ‘salad’ that had been left and thinking the guinea pigs would like it I thought that was an unexpected bonus. The ‘salad’ however was three (yes three)! pointed head cabbages! Not entirely what I was expecting, but having just heard that KFC in Australia have a lettuce shortage and are using cabbage instead of lettuce, it did make me think!
Cabbages
Usually, I buy red cabbage, occasionally white and only use it for coleslaw. Sometimes I might buy a savoy cabbage, shred it and steam it, then add to my roast. Other cabbages I will eat, but usually it is not something on my shopping list. So, I now had three cabbages and needed to think what to do with them!
The Potato & Cabbage Recipe
Of course, potato pairs perfectly with cabbage and a little bit of spice would work perfectly. I have used a whole pointed cabbage but any green cabbage you would usually cook is great. Any potatoes are great, onion if you want, but not necessary, then spice. Many of you will know I love using whole individual seed spices, but if that’s something you don’t have, either buy a mix of seeds called panch puran, or use powdered.
Shredded cabbage fried with potato and spicy seeds.
- 3-4 medium-large potatoes, peeled and chopped
- oil of choice
- 1 teaspoon mustard seeds
- 1 teaspoon nigella/kulonji seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 whole pointed cabbage sliced into shreds
- *salt if required
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Bring a pan of water to the boil and add the potatoes (add a bit of salt if you do usually). Cook for about 7-10 minutes until they are just cooked and holding their shape. Drain, shake to fluff the edges and return to the heat for a few seconds to remove any moisture. Set aside.
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In a large frying pan, heat your oil, then add all the seeds (if you have a splatter guard this is VERY useful here)! Once the seeds start to pop, add the cabbage.
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Coat the cabbage in the seeds and oil, then add the potatoes. Allow the potatoes to crisp a bit before stirring, then repeat a couple of times until the potatoes are slightly browned on all sides and the cabbage still has a little bit of bite.
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Taste test and add salt if required. Enjoy!
What do I need?
This recipe is really quite simple – the most difficult part being making sure all the seeds stay in the pan! Whilst being simple, it is amazingly tasty and here are a few things which might make your cooking easier. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
This is a great side to serve instead of rice with your curry. Serve as part of a selection of dishes, such as this lentil daal, or a quick and easy chickpea curry,or even these crispy lentil pakoras. It also tastes great cold and is ideal to add a bit of difference to a salad meal.
Storage
This will store well, either in the fridge for up to five days or in the freezer for up to three months. If freezing, portion or separate with greaseproof paper, label and freeze. To reheat you can allow it to defrost at room temperature, then heat through in your frying pan. Make sure you cover it properly if storing in the fridge otherwise your fridge will take on the cabbage and spice smell!
Sharing
If like me, you are not a cabbage fan, I still hope you will try this! Adding the spices and the potato really takes the humble cabbage to a new level. I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of this dish! What will you serve your cabbage & potato with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
What else would you like to see me make? Have you got any recipes you would like to see veganised?
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
