This simple, vegetarian recipe has many great benefits for supporting both the antioxidant and detoxification systems as well as providing anti-cancer immune support. Green cabbage provides sulfur compounds called glucosinolates, which function as antioxidant support, as well as flavonoids that provide support to the liver. And cabbage’s Indole-3-carbanol is an anti-cancer compound that activates immune surveillance.
- 1 medium-sized head green cabbage, chopped
- 1/2 cup sweet peas (frozen or fresh)
- 1 Roma tomato, sliced
- 1/2 small yellow onion, sliced
- 1 teaspoon garam masala (or 1/4 teaspoon each cumin, coriander, ginger, and mace powders)
- 1/2 teaspoon turmeric
- 1-2 teaspoons olive oil
In a frying pan, add a small amount of water and sliced onions. Allow water to come to boil to soften the onions, then add tomatoes and spices. Mix well and cover for 3-5 mins over medium heat. Once tomatoes and onions are softened, stir in the chopped cabbage. Cover and cook for another 7-8 minutes. Add olive oil and peas, stirring well, and cook covered for another 3-5 minutes. Serve warm with rice. Add chopped cilantro or parsley on top as garnish.