Food can be simple and nutritious. I personally prefer to highlight and focus on the flavours of the natural ingredients. Each recipe is a unique combination of ingredients. For example there is no garlic in this recipe because it focusses on the earthy flavour imparted by the ginger. 

I love to have this with an even simpler masoor dal and rice. 


  • Cabbage cut in to thin strips
  • 1/2 cup peas
  • 2 pcs bay leaf
  • 1/2 tsp whole jeera
  • 2"pc ginger grated
  • 2 green cardamom
  • 1 inch cinnamon pounded
  • 1tbsp oil
  • Green Chillies (optional)
  • Salt turmeric n red chilli according to taste


  • Add oil to a kadhai or pan 
  • Add the bay leaves first to impart flavour to the oil 
  • Add in the jeera and the grated ginger. Remember to step back as the water in the ginger will cause the oil to splutter 
  • Add 4 to 5 tbsp of water to create a pasty consistency and allow the ginger to cook 
  • Slit green chillies can be added at this point
  • Add the cabbage, mix and cook for a minute 
  • Add salt, turmeric powder and red chilli powder and mix 
  • Add the peas, cover and cook till done
  • Pound the cinnamon and green cardamom in a mortar pestle 
  • Once the cabbage and peas are cooked add the pounded cinnamon and cardamom and cook for a few minutes to infuse flavour 
  • Serve hot



  • Red chilli powder can be replaced with Kashmiri red chilli powder if you want the colour without the spice


If you use this or any of my recipes, please do tag me and use #nourishwithsim

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