Sautà©ed Cabbage and Amaranth leaves
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Loading... - Patrick Patel
- 22 Jun 2022
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One of the things that’s easy to take for granted in this part of the world, is having access to fresh green vegetables all year round.
If one has space to grow their own, even better. If you do not and have to buy, it is ok as they are not only inexpensive, but come in many different varieties to please different palates.
Amaranth leaves are more commonly known in Uganda as “Dodo” and in Kenya as “terere” or “mchicha.” It is on rotation in our meals a lot. It is rich in vitamins, easy to digest, low in calories and is a great immunity booster.
In this simple recipe, I used red amaranth leaves which are also rich in antioxidants, and gave the veggie mix a bright red color. Green amaranth leaves can work just as well too, minus the red colour obviously.
Let us get started:-
Ingredients
⃠Half a head of cabbage, chopped
⃠I small bunch of amaranth leaves. I used red but green can work well too
⃠2tbsp ghee
⃠1 tsp mustard seeds
⃠1 large onion, sliced
⃠1 tsp of crushed ginger and garlic
⃠2 tomatoes, chopped
⃠1 tsp dhania jeera powder
⃠1/4 tsp ground turmeric
⃠Sliced bell pepper (optional)
⃠Salt and pepper to taste
Our spice mix for this dish.
⃠A pinch of garam masala
⃠1 small lemon halved
Method
Clean and chop all vegetables.
Heat pan, add ghee and mustard seeds. Once they sizzle a bit, add the onion and let cook till it is soft and translucent.
Add the ginger garlic paste and mix in well.
Once it’s cooked a bit add the tomatoes and cumin / coriander powder as well as some salt and pepper.
