Despite the variety of foods we can find in supermarkets, I firmly believe that it is important to eat seasonal fruits and vegetables. It is not a new fashion of the moment, it is proven that plants that follow their normal life cycle have a greater quantity of nutrients, and bring the right amount of calories depending on the time of year. Not to mention the taste. Seasonal products are really much tastier, fragrant and aromatic. The recipe for cabbage with turmeric and ginger comes from the fact that this is my first cabbage of the season 🙂
The cabbage is rich in vitamins and minerals, and is able to stimulate the activity of kidneys and intestines. This is one of the most nutritious and healthy vegetables in the world. It is part of the cabbage family together with curly kale, red cabbage, savoy cabbage, broccoli and cauliflower. The cabbage is a powerful anti-inflammatory, rich in iron and calcium. This contains more iron than a steak, and more calcium than milk. Like almost all vegetables, steam cooking should be preferred to preserve its nutrients.
This is a recipe is also perfect for those who do not particularly like the taste of cabbage, masked by the addition of turmeric and ginger 🙂
- 1 cabbage
- 1 shallot
- 1 tablespoon of turmeric
- fresh ginger q.b.
- Cut the cabbage into strips and wash it.
- Steam the cabbage for 2 minutes.
- In a pan put a tablespoon of oil and stew the shallot with the ginger cut into cubes.
- Add the previously steamed cabbage and cook for another 2 minutes.
- Turn off the heat, add the turmeric, the salt and stir.