Serves: 5

Ingredients:

  • 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

Method:

  1. Chop the scallions and green chili and set aside.
  2. Over medium-high heat, heat the oil in a large pan.

  3. 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.
  4. Add turmeric to the onion mixture and incorporate well.
  5. Add the carrots and stir well to coat.

  6. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
  7. Add cabbage and salt and mix well with the carrots.
  8. 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.