This recipe was given to me by a chef working at a guesthouse in Punjab, India. I like to eat this dish when I need a break from rich, heavy foods.
It’s also a great low-cal mini meal you can rely on with you’ve overindulged the night before.
- 1 tablespoons canola oil
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 teaspoon cumin seeds
- 2 green chilies, seeds removed and minced
- 1 teaspoon turmeric
- 1 head of red or green cabbage, (about 2 pounds) cut into 1-inch chunks
- 1 28-ounce can crushed tomatoes or a pound of fresh tomatoes chopped, with liquid
- 1 bay leaf
- 1/4 teaspoon salt
- In a small skillet, heat the oil over medium heat and add the ginger, garlic, cumin seeds, and chilies. Cook for 30 seconds until the mixture becomes fragrant but does not brown.
- Add turmeric, tomatoes, bay leaf, cabbage, and salt. Add a little water if the liquid does not completely cover the cabbage. Bring to a boil, immediately lower heat and simmer for 25-30 minutes until the cabbage is tender. Serve immediately.
Nutritional Stats Per Serving (1 1/2 cups): 127 calories, 4 g protein, 22 g carbohydrates, 4 g fat (0 g saturated fat), 0 g cholesterol, 6 g fiber, 213 g sodium
Weight Watchers® Points Plus: 3