Cabbage with Turmeric and Mustard Seeds

Cabbage with Turmeric and Mustard Seeds


I love cabbage, cauliflower, broccoli and Brussels sprouts and serve one of them almost every day. In summer, I add kale from my garden to salads, stir fries, stews and soups but often as not, just saute a huge heap in a frying pan with olive oil and garlic. I make salads from fresh cabbage picked 10 minutes before dinner. What an amazing difference eating really really fresh food makes to the taste.


Cruciferous vegetables are the number one cancer fighting foods according to Foods that Fight Cancer by Richard Beliveau and Denis Gingras. Not only that, they contain carotenoids and flavonoids that slow mental decline according to Michael Roizin and Mehmet Oz, authors of the You books. (Cruciferous vegetables are cabbage, kale, Brussels sprouts, cauliflower, broccoli, collard greens, radishes, mustard plant, and watercress).


Turmeric is the bright yellow spice that gives mustard and curry their colour. Turmeric prevents cancer and Alzheimer's disease so we need to find more ways to use it daily. Turmeric stains so wear an apron and be careful.


Growing up we had steamed cabbage with raisins and boiled cauliflower with butter often. Later on, with turkey dinners we had boiled brussels sprouts, but we never knew about kale or broccoli, never mind watercress and collard greens, except as mysterious mentions in books. But we did eat plenty of cabbage borscht, cabbage rolls, cole slaw and sauerkraut. I loved it all.


Don't put the lid on the pan or pot when cooking cruciferous vegetables. Watch them carefully and remove them from the heat as soon as they are done while they still have their bright green colour. A moment too long and they lose colour, flavour and texture.


This recipe is absolutely delicious and is now my standby recipe for cabbage.


I have also tried a mixture of cabbage and broccoli and it was equally wonderful. With cauliflower it is slightly less successful. I can't wait to try it with Brussels sprouts.


Cabbage with Turmeric and Mustard Seeds

Slice half small green cabbage.
Heat a large saute pan on medium heat until the edge is too hot to touch.
Then add 1 Tbsp. olive oil and 1 Tbsp. butter to the pan, and make sure it coats the sides of the pan.
Add cabbage and saute for 2 minutes, stirring with wooden or metal tongs or spoon.
Add 1/4 cup water, turn down the heat, and stir frequently until almost cooked.
Mix 1/4 cup olive oil, 2 tsp. turmeric, and 1 tsp mustard seeds in a cup. When the cabbage is almost cooked, pour the oil mixture on the cabbage, add sea salt and freshly ground pepper to taste, stir well, cook 1 more minute and serve.