Warm Cabbage Salad

~ Warm Cabbage Salad ~ 

Loved by adults and mostly disliked by lil ones , the humble  cabbage 

is loaded with unique health benefits. These incredibly nutritious 

leafy greens are not only rich in  fibre and  minerals but also a very good 

source of Vitamin A and  C too (I know its hard to believe, but researches

 show that  it has a higher Vitamin C than oranges !!!) . Being  rich in iodine 

and sulphur it helps in growth and  muscle development owing to which it 

must be consumed well by the kids.

Besides making this warm salad,  I love sneaking in cabbage for stir

 fries, soups, cutlets, sandwich fillings, parathas , pancakes and even curries . 

With mothers day just around the corner what could be better than sharing 

one of my favorite recipes I have grown up eating !! Mom used to add tiny 

bits of tossed boiled  potatoes along with some mustard seeds(and serve it 

 as a side dish with lunch). But this tweaked version with colorful bell peppers 

and a hint of sesame can wonderfully double up as a warm salad too !!

I am a great fan of colorful bell peppers , the vibrant  red yellow and greens 

besides adding a gorgeous oomph to any recipe beautifully impart  a sweet 

peppery flavor too. I often cut the colorful leftovers  in strips n freeze them

 in Ziplock bags for being used in future (frozen availability year round 

makes life so much easier). 

The aroma of fresh curry leaves and nutty sesame imparts a beautiful crunchy

 and earthy flavor to the recipe . Serve the warm salad with a light lunch or some 

 lemon juice drizzled hot  Bottle gourd Rissoles .If you like some heat don't 

forget to throw in some hot red chillies and some coarsely crushed chilly flakes . 

Warm Cabbage Salad 

Ingredients -

 1 medium sized cabbage finely shredded , 1 tsp olive oil, 1 tsp urad

 dal ( split black lentil), 2 tsp sesame seeds, 7-8 curry leaves, 1/2 cup finely sliced 

colorful bell peppers , 1  dried  chili ( sabut lal mirch), 1 red chilli finely chopped 

or some chili flakes, salt to taste .

Method - 

Heat oil in a large wok / kadhai . Add  urad dal & dried chili n roast on 
slow flame till the lentils turn brownish. Put 1 tsp sesame and the curry
 leaves and roast for  another 15 secs. Add in peppers , cabbage and salt
 n cook on  high flame stirring intermittently  for 7-8 mins or till cabbage
 is cooked yet firm. Sprinkle some chili flakes and remaining 
sesame and serve. 

( Opt- Just before serving add some pomegranate pearls for an extra zing)