Cabbage Fry

One of the oldest known vegetables, the cabbage seems to always have been with us. It grew both East and West, though the early cabbage was a weedy, loose-leafed plant. The firm head that we know today was a later development, most closely resembling kale, to which it is related. This was called wild cabbage, and is still called sea cabbage by the French.

In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3.

Red cabbage is higher in fiber than green. It's higher in vitamin C also higher in calcium, iron, and potassium than its green cousin.

Lengthy cooking tends to lower the nutritional value considerably.

Ingredients:
Green cabbage - 1
Mustard - 1tsp
Zeera - 1tsp
Oil - 2 tbsp
Salt
Chilli powder - 1 1/2 tsp

Method:

1. Heat oil in a non-stick pan and do the seasoning with mustard and zeera seeds.
2. Add the shredded cabbage and fry by frequently stirring.
3. When the cabbage changes from white to light brown color, add salt and chilli powder.
4. Fry until the water that comes when you add salt evaporates.

This is simple and easy one. You can even cut cabbage before hand and store it for next day's preparation. It goes well with rice and chapathi.