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Last week I shared a dish, green chickpeas soup with quinoa. There was quite a bit of masala sauce left and the second half of that sauce is used for this dish. Even though the flavour of spices are the exact same, the meals are completely different and they do not taste the same. This is a very healthy dish that is low in cost.
You can feed at least 8 people if you use one full cabbage and add two more cups of green peas. However, in this case I am using only a quarter of a cabbage and it is enough for four generous servings.
In the green chickpeas soup with quinoa, the portion to make that masala is exactly how it is. However, since only half of that amount was used, the same ingredients in this post is at half the portion amount. This is because I am not making it this time as it is already made.
1/4 cabbage
2 cups green peas
Spices:
1/2 cup of crushed ginger
2.5 cloves of garlic
1/4 red onion
1/2 tomato washed and diced
1/2 tsp of pepper, salt, cumin powder, cayenne pepper, turmeric and coriander powder
How to make shredded cabbage with peas
Wash and cut the cabbage in short semi-thick pieces. Take out a pan and place the masala mix in there. As it warms up add in 1/4 of sliced cabbage. Mix it all around and as it is wilting on high heat, add in two cups of small green peas.
Rinse the peas out and then put it in the pan. Mix it all up. Let it cook on high heat for five minutes.
Dinner is ready.
This is best served with making flat bread-Indian style and a small bowl of plain yogurt.
However, you can eat this with a 1/4 cup of cooked rice, a slice or two of fresh baked bread, quinoa, melba toast or whatever you desire.
Overall this dish is very healthy and easy to make. It is low in cost and will yield a large quantity of food able to feed many.
Hope you enjoy some shredded cabbage with peas.
July 20, 2022
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