👩🍳 Instructions
- Sauté the aromatics:
- Heat the oil in a large skillet over medium heat.
- Add the onion and sauté until soft and slightly golden, about 5–6 minutes.
- Stir in the garlic and ginger, cook for another minute.
- Add spices:
- Sprinkle in the turmeric, cumin, curry powder, and smoked paprika.
- Stir to coat the onions evenly — it should smell amazing right now!
- Cook the cabbage:
- Add the sliced cabbage (and carrot, if using).
- Season with salt and pepper, then pour in the water or broth.
- Cover and let it cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Finish it off:
- Squeeze in the lemon juice or vinegar.
- Taste and adjust seasoning.
- Serve it up:
- Sprinkle with chopped fresh cilantro if you like.
- Serve with rice, flatbread, or tucked into a wrap!
💡 Ashley’s Add-On Ideas:
- Add cooked chickpeas or tofu cubes to turn it into a hearty main dish.
- Want it creamy? Stir in a couple tablespoons of coconut milk at the end.
- Leftovers are even better the next day — more time for the flavors to mingle!
Want a spicy lentil dal to go with it? Or a turmeric rice recipe? I got you! 😄
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