Different varieties of cabbage are available in the market throughout the year. Avoid buying shredded cabbage as precut cabbage looses its valuable vitamin C content.
Cleaning and washing any vegetable is very important and as far as cabbage is concern you have to be very careful. If you see any sign of insect in them, then soak the shredded cabbage in warm water with some salt for at least 15 to 20 minutes. It is very important to cut the cabbage and wash it just before cooking or eating it raw to retain its vitamin C. Cabbage is also high in vitamin k, fiber and a good source of vitamin B6 and folic acid. Its low in potassium so its kidney-friendly.
But if you are a hypo-thyroid patient then you must avoid eating cabbage.
Black garbanzo beans is also a good source of dietary fiber, potassium, sodium, Iron, calcium and folate.
Today I will share a very healthy cabbage salad with black garbanzo beans.
1 cup of shredded cabbage (washed) Can use green or red cabbage.
1/2 cup of boiled black garbanzo beans ( kala chana)
1 table spoon of green chillies finely chopped
3 curry leaves ( kadi patta) chopped
1/2 table spoon of olive oil
1/4th of a tea spoon of mustard seeds
salt and pepper as per taste
1 tea spoon of lime/ lemon juice.
Chopped coriander leaves for garnishing
In a wide pan heat a tea spoon of oil.
Add mustard seeds and let it crackle.
Now add green chilies, curry leaves, shredded cabbage and stir for 1 or 2 minutes on high flame till its a little soft then add boiled garbanzo beans, salt and pepper. Stirring constantly on high flame for a minute.
Switch off the flame add lime juice and chopped coriander leaves and serve hot.
over cooking will loose the crunchy texture of cabbage.
Selection of cabbage is very important. Make sure you select a shiny and glossy cabbage.
Thank you and keep reading for such healthy recipes.