Ayurvedic recipes - Potatoes With Cabbage

Wednesday, 31. August 2016

Ayurvedic recipes - Potatoes With Cabbage

Today we present a delicious stew with potatoes, cabbage and Ayurvedic spices.

The main ingredient in this delicious dish is cabbage. Cabbage has been used in folk medicine for a long time. Fresh cabbage juice was consumed when one suffered from digestive discomfort and stomach ulcers. Cabbage is rich in antioxidants and has anti-inflammatory properties. It is even said to have anti-cancer effects even though this has not been scientifically proven yet. 

The Recipe

Serves 3

  • 1/2 a cabbage 
  • 200 ml water
  • 5 medium potatoes (waxy)
  • 5 ripe tomatoes 
  • 3 Tbsp ghee
  • 3 whole cardamom 
  • 4 cloves 
  • 1 Tbsp grated ginger 
  • 1 - 2 Tsp cinnamon 
  • 1 Tsp curcuma 
  • 1/2 Tsp sugar 
  • 1/2 Tsp salt 

Method

Slice the cabbage into quarters and finely grate the leaves. Slice the potatoes into small cubes and peel and slice the tomatoes. 

Fry the potatoes in 2 tablespoons of ghee and let them simmer on a low heat until cooked. Remove from stove. Grind cloves and cardamom in a mortar.

Steam the grated ginger in a new pan together with the last tablespoon of ghee. Add chilli anf curcuma to the ginger and roast for a few minutes. Add the shaved cabbage to the mixture. 

Stir the mixture regularly and add the potatoes, tomatoes, water, sugar and salt after approximately 5 minutes. Cook slowly at a low heat for about 10 minutes. 

Stir in the remaining spices, cloves, cardamom and cinnamon and simmer for 2 minutes. 

Serve warm. Enjoy!