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