Sabji is an Indian preparation of vegetables in a more dry form (as opposed to a saucy curry).
Here I’m using plain ol’ cabbage, it’s so quick and delicious, and easy on the grocery budget too! This goes well with potatoes or basmati rice and the lamb stew in the previous post.
3 cups thinly sliced & roughly chopped green cabbage
1 tablespoon ghee or vegan butter-flavored coconut oil
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon salt (check out this link for natural sea salt with iodine added)
2 – 3 teaspoons fresh squeezed lemon juice
In a skillet (one with a lid) heat the ghee or coconut oil until melted and shimmering.
Add the mustard seeds and let them sizzle until the begin turning grey and popping.
Add cabbage, turmeric and salt and sautée for 3-4 minutes. Turn heat to low, cover pan, and let cabbage cook a few more minutes until tender.
Stir in the fresh lemon juice and serve.