Potato Cabbage Subji

from Ayurveda Today, Volume 1, Number 4, Spring 1989

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Serves 4, generously

Potatoes and cabbage can be a little drying for vata. Although the ghee, tumeric, and salt help mitigate this, vatas should still go easy on this dish.

A warm, filling winter recipe.

Doshic Notes
Vata +-
Pitta =
Kapha =

INGREDIENTS

1 cabbage, sliced very thin
3 potatoes, large, cut into ½ inch cubes
4 Tbs ghee
1 jalapeno pepper, small, diced fine
1 Tbs black mustard seeds
1/4 tsp turmeric
1 Tbs coriander, ground
1 tsp salt
1 or 2 lemon slices, seeds removed

PREPARATION

In a large skillet, heat ghee, mustard seeds, jalapeno pepper, and turmeric until seeds begin to pop.

Add the potatoes. Stir for 8 minutes on medium heat.

Add cabbage and cook for 15 more minutes until cabbage and potatoes are tender.

Stir in salt and coriander powder.

Squeeze lemon over all. Serve hot.