Our local farmers market inspired this lunch, when we found the most gorgeous red cabbage and Brussels sprouts. I often add flavors from my home to light and healthy dishes, and it instantly adds a comfort factor making it so satiating and satisfying. Turmeric, cumin and chillies lend incredible warmth, and the creamy roasted garlic and scallions add such bright pops to the earthy veggies.
1 small red cabbage, shredded
1/2 pound brussels sprouts, shredded
1 tsp turmeric powder
1 tsp cumin seeds
1 bunch scallions, finely chopped
2 serrano peppers, sliced lengthwise (optional, or adjust the type of pepper you’d like)
15 cloves of slow roasted garlic (I really love roasted garlic, you could certainly reduce how much you want to use! And, I rough chopped the really large cloves and left the small ones whole)
2 tbsp olive oil
1 tbsp kosher salt
In a large sauté pan, heat oil over medium heat, and add cumin seeds. As soon as they start slightly popping, add the turmeric powder and toss for 10 seconds. Add the chillies, and the bottom white/light green parts of the scallions. Saute for about a minute and then toss in the rest of the scallions. Let this crisp up over another 2-3 minutes.
Add the shredded cabbage and brussels sprouts along with salt. Toss everything together. Make sure all the flavors of the spices from the bottom is evenly mixed through. Cover and cook on medium heat for 5-6 minutes.
Uncover and cook on high heat for another 5 minutes to get some caramelization. Make sure you keep gently tossing them to they evenly cook.
Serve hot. We usually love cauliflower rice with our roasted veggies or stir fry. We had this with a side of ginger stir-fried cauliflower rice and it was delicious! You could certainly use any grain of your preference.