- 2 tbsp olive oil
- 1 ½ tsp whole cumin seeds
- 1 cup chopped scallions
- 1 pc green chili, cut in half lengthwise
- 1 tsp turmeric powder
- 1 cup carrots, cut into coarse juliennes
- 2 ½ cups red cabbage, shredded
- ½ tsp rock salt
- Chop the scallions and green chili and set aside.
- Over medium-high heat, heat the oil in a large pan.
- Once the oil is hot, put in cumin seeds-these will start to sizzle and pop immediately. When they do, give them a stir and then add in the scallions and green chili. Reduce the heat to medium and cook mixture until slightly browned.
- Add turmeric to the onion mixture and incorporate well.
- Add the carrots and stir well to coat.
- Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
- Add cabbage and salt and mix well with the carrots.
- Cover and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve hot with bread or brown rice. Enjoy!
Comments: Carrots exhibit their anti- inflammatory activity through their caretonoid content so much so that the carrot extract has shown anti-inflammatory properties and provided anti-inflammatory benefits that were significant even when compared to anti-inflammatory drugs.
Cruciferous vegetables like cabbage are the only source of sulfur-containing compounds called glucosinolates that are responsible for their bitter flavor. Glucosinolates are digested into isothiocyanates that reduce inflammation and fight bacteria. The red pigment comes from a flavonoid, cyanidin, that functions as an antioxidant.