Here is a simple cabbage porial receipe.I made this as a side dish for the black eyed peas kuzhambhu, but got time to post it only now.I think this is how everyone else makes day to day vegetables like cabbage, carrots, beans etc...so need not elaborate on that.However I would like to cook the vegetables such that they do not lose the colour and crunchiness.Most vegetables lose their vitamins when its overcooked.
Cabbage tastes delicious when cooked with crunchy moong dhal
2 cups of shredded cabbage
2 green chillies
1 medium onion chopped
1 tsp mustard
2 tsp urad dhal
1 tsp channa dhal
few curry leaves
Add 1 tsp of oil in a pan.When the oil is hot add the mustard , urad dhal, channa dhal, and curry leaves. Now add the onions and chillies and fry well.
Now add the cabbage and salt and mix well. Sprinkle some water probably a handful and then reduce the flame to sim and allow it to cook in its own steam for 10 mins.