Cabbage crosses many cuisine lines. From East European sauerkraut and the United States cole slaw to El Salvadoran curtido, cabbage has become a great side or pop of crunch and yum to
many a cultural dish. The green cabbage or many of its cousins provide nutrition and a great crunchy produce base to Asian and Indian dishes, such as kimchi and many Indian main dishes, hence, this dish of cabbage with fresh turmeric, ginger, and garlic.
My personal favorite cabbage to use in a dish is the cone-head cabbage, an ancient cabbage variety native to Filder, Germany. When I find one at a farmers’ market, it’s hard to hold back my excitement. First, the conehead cabbages are quite adorable and “out of this world” looking. Unlike the traditional round cabbage, this cruciferous vegetable has a milder and sweeter taste. A good substitute is Napa cabbage, and of course, feel free to use the round cabbage – just expect a stronger flavor profile.
Cabbage is part of the cruciferous vegetable group that includes kale, broccoli, Brussels Sprouts, cauliflower, and more. Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. Although not a huge source of protein, they are also a powerhouse of Vitamin C offering 50% of the US recommended daily allowance. Goodness, it’s not all about those citruses! If you are citrus intolerant or have to avoid citrus due to medications, cabbage could be for you.
To add interest to this recipe, the aromatic base uses fresh ginger, turmeric root (found more in more in local groceries stores), and garlic. Of course, you may substitute powders, but wow, the freshness the fresh roots played in this dish was quite remarkable! It’s hard not to feel immediately healthier enjoying all of these fresh ingredients, particularly turmeric.
Cabbage with Fresh Turmeric, Garlic, and Ginger 
Aromatic Base Ingredients:
4 ounces each of fresh ginger, turmeric root, and garlic
1 TBSP oil
Instructions for the base.
Peel and rough chop the ginger, turmeric, and garlic. Place in a small food processor and process to a fine chop. Hint: wear gloves when peeling turmeric.
Slowly add the oil and process until as smooth as possible.
Place in a jar and refrigerate. Keeps for at least a month.
Stir fry Ingredients:
1 TBSP oil
½ TBSP vegan or dairy butter
3 cups of sliced cabbage
½ onion, sliced
½ cup Better Than Bouillon not-chicken broth (you can use regular chicken or vegetable broth)
¼ cup coconut milk
1 tsp Aleppo pepper, crushed
½ cup frozen peas
1 TBSP Aromatic base
½ pound of chicken substitute such as Daring, Ozo, Like Meat, etc. or use cooked chicken pieces.
Instructions for the dish:
In a large skillet, heat the oil and butter.
Add the cabbage and onion and saute until soft.
Push the cabbage to the side and add the aromatic base.
Mix all the ingredients until the cabbage and onion are well-coated.
Add the broth, coconut milk, and chicken substitute. Stir until combined and the mixture thickens.
Add the peas and cook until just done. Do not overcook.
Plate and garnish with your choice of crunchy toppings. I used crunchy lentils and crispy salad onions.
Alternate Option: Serve over a whole grain.
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