Vegetarian recipe · lunch, dinner, side
Mint Cabbage Salad
புதினா கோஸ் சாலட் (Pudhina Kose Salad)
Serves 3 · 15 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 59
Shredded cabbage lightly cooked in butter with garlic, green chilli and plenty of chopped mint.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- half a kilo cabbage, chopped (முட்டைகோஸ்)
- 50 leaves mint, finely chopped (புதினா)
- 6 cloves garlic, finely chopped
- 2 green chillies, finely chopped
- 3 tsp butter (வெண்ணை)
- as needed rock salt
Method
- Melt butter in a kadai and saute the green chillies and garlic.
- Add the cabbage, mint and rock salt and toss well.
- Cover and cook on medium heat only until the cabbage is half done, keeping some crunch.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 59. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 59.