Submitted by: Gita Patel, MS, RD, CDE, LD
Yield: 6 -1 1/3 cup servings
- 1 ½ tsp Cumin seeds
- 3 Tbsp Olive oil
- 2 cups Sugar snap peas, ends trimmed (1/2 lb trimmed)
- 2 Tbsp Sesame seeds
- 2 Sweet red bell peppers cut into 1 ½” pieces (2 cups or ½ lb)
- 8 cups Shredded Savoy cabbage
- ¼ tsp Salt
- ¼ tsp Red chili pepper
- ½ tsp Turmeric
- ¼ tsp Lemon zest
- 1 cup Chopped cilantro (with stems)
- Juice of ½ lemon
- Wash the cabbage, sugar snap peas, red peppers, cilantro and lemon.
- Shred the cabbage into small shreds, trim the sugar snap peas, cut the red peppers, chop the cilantro using the tender stems, and prepare the lemon zest and juice ½ the lemon.
- Combine shredded cabbage, salt, red chili pepper, turmeric, and lemon zest.
- Add 2 Tbsp sesame seeds to the sugar snap peas.
- Heat cumin seeds in a 5-quart pan or skillet on high heat. When the seeds give off an aroma and are toasted (1 minute) add oil, sugar snap peas with sesame seeds.
- Stir with wooden spoon and cook on medium high heat for 2-3 minutes.
- Add the cut red peppers and stir to mix.
- Add the cabbage with spices and stir to mix and cook for 2 minutes.
- Turn heat off, keep pot on the burner to allow further slow cooking, and add cilantro and lemon juice. Stir well to mix all the ingredients.
- Serve as a salad with a meal. It goes well with rice, beans, millet, or quinoa.
Author’s Note: Variations & Options
- Substitute Bok Choy, green, red, or Napa cabbage for the Savoy cabbage in the above recipe.
- Substitute soy or bean sprouts for part of the cabbage in the above recipe.
- Substitute parsley or dill for the cilantro for a change.
- Substitute coconut or any other nut or seeds for sesame seeds.
- Add 2-3 sliced garlic cloves for variety in step 5 with the oil, sugar snap peas, and sesame seeds.
- Substitute a Yukon gold potato for 4 cups of shredded cabbage to the above recipe.
- Wash and cut the potato into small cubes.
- In step 5 of the above recipe, after the seeds have toasted, add the oil and cut potato. Stir and cook covered for 3-4 minutes on medium high heat, stirring occasionally, till the potato is almost tender. Now follow the above recipe with rest of the ingredients and steps.
- Try the following combinations with Savoy cabbage:
- Cabbage with grated carrots
- Cabbage with red, yellow, orange, or green peppers
- Cabbage with mung bean or lentil sprouts
- Cabbage with fresh or frozen green peas
- Cabbage with potato and peas
- Cabbage with fresh or frozen edamame
- Cabbage with fresh or frozen corn
- Cabbage with canned or fresh, cooked chick peas (you get the crunchy from the crisp cabbage and soft from the chick peas) or any other cooked dry beans
- Cabbage with scallions, colored peppers, and sprouts
Nutritionals (1 1/3 cup)
Calories: 177; Total Fat: 8 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 131 mg; Carbohydrates: 11 g; Fiber: 5 g; Sugar: 5 g; Vitamin A: 62% DV; Vitamin C: 160% DV; Calcium: 9% DV; Iron: 11% DV