High in fibre and protein, vitamin packed, with all those minerals and trace elements you need to look good, cholesterol free, extremely low in carbohydrate and low in fat. Are those enough good reasons to tempt you? Well, here are another few. With only a few ingredients, this dish is cheap, quick, and easy to prepare....and it tastes good too.
This is a dish I came up with when Sveta was doing a couple of weeks of watching her calorie intake and I was doing a healthy-eating, detox, 'behave yourself Ashy you're way old enough to know better', offsetting-the- debauchery kind of thing. We'd been sprouting different beans and seeds at home for a few weeks, as part of the programme and the cabbage came from an exploratory visit to the vegetable market at shuka number two in Yerevan. It was one of the first spring cabbages of the year from the Arax Valley.
Ingredients
A small spring cabbage
1 onion
A couple of handfuls of bean or seed sprouts
A teaspoon of whole mustard seed (black or yellow)
Olive oil
Salt
Chop up the cabbage and peel, half and slice the onion. Heat a little oil in a pan and when it's very hot, fry the seeds for a few seconds then throw in the onions. Lift the pan off the heat and stir the onions around. Return to the heat and fry for a minute before adding the cabbage. If it looks as if there's too much for the pan, mix the first few handfuls of cabbage with the onions and oil, then pack in the rest and cover the pan tightly. Cook on a meduim heat for about ten minutes then add the bean/seed sprouts and some salt. Stir, cover the pan and cook for another four or five minutes.
Serve with rice or buckwheat, if you can handle the carbs, and maybe a salad.