Chef Norman's Cabbage and Turmeric Stir-Fry

Name: Chef Norman's Cabbage and Turmeric Stir-Fry
Cuisine: British, European
Ingredients: 1 tbsp vegetable oil; 3 garlic cloves, minced; 2.5cm ginger, finely chopped; 1 tsp black or brown mustard seeds; 4 bay leaves, or 2 stalks of curry leaves; 1 medium carrot, cut into lengthwise and thinly sliced; 400g white cabbage, cut into 1cm wide and 5cm long strips 1 tsp ground turmeric; 1⁄2 tsp white sugar; 1⁄2 tsp fine sea salt

2 steps

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". A side dish for the famous Malaysian Nasi Kandar, this cabbage stir- fry is fried with turmeric more for the colour than flavouring. The cabbage is quickly fried on a high heat to keep the sweetness and crunchiness of it.

Updated at: Thu, 17 Aug 2023 10:02:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories141.6 kcal (7%)

Total Fat8 g (11%)

Carbs16.8 g (6%)

Sugars7.7 g (9%)

Protein3.3 g (7%)

Sodium532.9 mg (27%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspvegetable oil

3garlic cloves

minced

2.5 cmginger

finely chopped

1 tspblack mustard seeds

or brown

4bay leaves

1carrot

medium, cut into lengthwise and thinly sliced

400gwhite cabbage

cut into 1cm wide and 5cm long strips

1 tspground turmeric

½ tspwhite sugar

½ tspfine sea salt

Instructions

Step 1

Heat up the oil in a wok or large frying pan over a high heat . Sauté the garlic, ginger, mustard seeds and bay leaves for 30 seconds, until golden brown.

Step 2

Stir in the carrot and cook for 1 minute then add the cabbage, turmeric, sugar and salt together with 100ml of water. Cook for 3 minutes until the cabbage wilted and turn off the heat. Transfer to a serving bowl. Ready to serve.

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