Ingredients and substitutes
Cabbage – Green cabbage works best with turmeric as it gives a wonderful yellow color.Onions – I like using red Spanish onions for that added sweetness. Garlic – a little goes a long way. I prefer to use sliced but you can also mince it. Turmeric – A very aromatic spice often found in Indian and Middle Eastern cooking. It is available in most supermarkets these days on the spice rack.
Step by step instructions
In a saute pan, add oil, saute garlic and onions to two minutesAdd turmeric powder, cabbage, and green peas. Followed by the broth. Combine well.Tip – I like to use my food processor with the shredding attachment which is quick and easy.Season with salt and pepper.Cook for 5 to 8 minutes or until desired tenderness (you want the cabbage tender but still have a bite).Serve hot. Leftovers can be kept in the fridge for 4 to 5 days.
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