Cabbage Steaks with Black Salt and Turmeric
Amrita Ma Devi
Cabbage is a nutritional powerhouse loaded with compounds that can ease inflammation in your tissues. By reducing inflammation, it helps protect against chronic health conditions such as cancer, heart disease, diabetes, and Alzheimer's disease. From an Ayurvedic perspective, cabbage offers a unique combination of qualities. Cooked cabbage is considered light (air and ether elements), making it easy to digest when prepared properly. Its fibre content acts as a gentle laxative, while its anti-inflammatory properties help soothe burning sensations and restore balance to the body.
This simple yet flavorful recipe for Cabbage Steaks with Black Salt and Turmeric is perfect for supporting your digestion, pacifying imbalances, and nourishing your body and mind.
COURSE
Anti-Inflammatory
SERVINGS
Qualities of This Recipe
Qualities of This Recipe
- Anti-inflammatory and soothing: Turmeric and cabbage work synergistically to reduce inflammation and calm internal heat.
- Digestive support: Ginger and coriander stimulate digestion, while the ghee provides a grounding and lubricating effect.
- Balancing properties: The combination of spices and cooking methods pacifies Vata and Kapha doshas while gently supporting Pitta.
- Laxative benefits: Cabbage's fibre promotes regularity without being overly harsh.
INGREDIENTS
INGREDIENTS
- ½ head of cabbage (cut into 3 cm thick "steaks")
- 1 tbsp fresh turmeric root (grated) or 1 tsp turmeric powder
- 1 tbsp fresh ginger root (grated)
- 2 tbsp melted ghee plus more for the skillet
- 1 tsp black salt
- ¼ tsp black pepper
- 1 tbsp sugar (optional, for caramelisation)
- 1 tsp coriander powder
INSTRUCTIONS
INSTRUCTIONS
1. Prepare the cabbage:
Cut the half head of cabbage into thick slices, about 1–1.5 inches wide, forming "steaks." Use a paper towel to gently pat them dry and remove any excess moisture.
2. Sear the cabbage in a skillet:
Heat 2 tbsp of ghee in a large skillet over medium heat. Once the ghee is aromatic, add the cabbage steaks to the skillet. Cook for about 4–5 minutes on one side until grill marks appear and the cabbage starts to soften. Flip the steaks and repeat on the other side.
3. Combine the spices:
In the same skillet, stir in the grated turmeric, ginger, coriander powder, black salt, and sugar with the remaining melted ghee. Brush this spiced ghee mixture evenly over the cabbage steaks, ensuring they are well coated.
4. Bake the cabbage steaks:
Preheat the oven to 400°F (220°C). Transfer the coated cabbage steaks to a lined baking tray and roast for about 9 minutes. This step ensures the cabbage becomes golden, tender, and flavorful.
5. Finish and serve:
Once the cabbage steaks are golden and tender, remove them from the oven. Serve hot as a main dish or a flavorful side, garnished with a squeeze of lemon juice or a sprinkle of fresh herbs if desired.
Tips for Success
Tips for Success
- For extra grounding: Pair these steaks with a bowl of warm mung dal or basmati rice.
- For Pitta-pacifying: Reduce the ginger and opt for coconut oil instead of ghee.
- For enhanced digestion: Squeeze a little lemon juice over the cooked cabbage steaks just before serving.
This recipe combines Ayurvedic wisdom with modern simplicity, making it a delicious way to support your health and balance your doshas. Enjoy this nourishing dish as part of your self-care routine!
I’m Amrita, your new guide.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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