Simply Cabbage !

Cabbage is mostly eaten in salads or soups around the world, however in India cabbage is cooked so that it serves either as a side dish to go with curries mostly meats and fish or made into a sabzi spiced with chillies and mustard and eaten with roti (Indian whole wheat flat bread). Cabbage is not a favorite in my house, for that matter most vegetables aren't. But to ensure we have a wholesome meal I cook cabbage every once in a while. 

I make a simple preparation that is super easy to cook, and was taught to me by my mum. This preparation goes well with spicy curries as the cabbage does not particularly have a strong flavor and there aren't any spices that overpower the whole dish.  My mum never used coconut in cabbage , but I have, since everyone likes it in my home.  In fact the same ingredients and method can be applied to vegetables like French beans and chouli beans too. But for these two vegetables, you will need to add coconut. 

Ingredients:

1. Cabbage - 250 gms
2. Onion - 1 no, medium 
3. Tomato - 1 no, medium
4. Green chilly - 1 no
5. Turmeric powder - 1/4 tsp
6. Salt - as required
7. Oil - as required

Coconut - 1/4 cup (optional)

Method:

1. Slice the cabbage, onion, tomato and green chilly finely. Wash the cabbage and drain.
2. In a pan, place the cabbage, onion, tomato and green chilly. Pour the oil on top. Add the salt and turmeric.
3. Place the pan on the gas stove, cover with a lid and cook on the lowest flame. 
4. Once the vegetable comes to a boil, mix the contents well. Once the cabbage is cooked, add the coconut, mix well. Let it cook for about three to five minutes. And it's ready to be taken off the flame.