I made this recipe for a potluck gathering at my house with some of the lovely people I’ve met on my Naturopathic Nutrition course. A potluck is a communal meal where everybody brings a dish – they are a great way to host a simple dinner party without the pressure or costs landing on one person, and to use up any ingredients you happen to have in your house that day. I strongly believe that the cures for our ailments can be found in the kitchen – it is a place to connect with family and friends and enrich and nourish not only our bodies, but our minds and souls. Potluck dinners provide a fantastic opportunity to strengthen our bonds with others, whilst trying different dishes you may not have considered making yourself.
This colourful dish is super cheap to make, easy to throw together and works well as a light meal or side dish. You can tell just by looking at it that it contains a tonne of antioxidants! Red cabbage gets its colour from naturally occurring pigments called anthocyanins, containing antioxidants that can enhance your immune system health and help to protect against cancer. Red cabbage contains 36 different types, making it a disease-fighting superfood! You can also find anthocynanins in other red plant foods such as berries, red onions, pomegranates and grapes.
Spiced Red Cabbage and Potato Stir Fry (VE, GF)
Takes: 30 minutes
- 2 tbsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tsp brown mustard seeds
- 1 small onion, thinly sliced
- 1 potato, chopped into 1cm cubes
- 1/2 small red cabbage, thinly sliced or shredded
- 1 carrot, grated
- 1 green chilli (or to taste), finely chopped
- 2cm knob of fresh ginger, finely chopped
- Juice of 1/2 lemon
- Fresh coriander leaves to serve
- Heat the coconut oil in a frying pan on a medium heat, then add the cumin and mustard seeds. When they start to pop add the onion and turn the heat down to cook the onion slowly for around 6-8 minutes, or until golden.
- Turn up the heat again and add the potatoes, cooking for around 5 minutes, or until they begin to soften.
- Add the remaining ingredients to the pan except the lemon and coriander and stir-fry for another 5 minutes or until the vegetables have wilted.
- Stir through the lemon juice and top with coriander to serve.