Eating less meat is one of the easiest ways to help mitigate the awful damage humans are doing to the Earth. We really could save the world if we just stopped eating the cows. I’m going to try and post some of my favourite veggie recipes on a regular basis as a small way to try and encourage more people to cut down on the amount of meat they eat.

I grew up eating a lot of cabbage because it was, and remains, so cheap. It is one of the environmentally most sustainable vegetables we have in the UK. The recipe below is pretty much how my mum used to make it. It’s delicious with fresh white rice, and perhaps even more delicious fried together with leftover rice.

If you like this sort of food and want to cook more, download the document below – a “booklet” with all my favourite veggie / vegan recipes.

Ingredients:

1/2 a medium white cabbage, sliced into 1/2 cm wide strips as in the picture below.

1 large onion, sliced into 1/2 cm wide strips

2-3 green chillies, sliced (optional – you can leave out if you don’t like heat)

1 small / medium bulb (not clove) garlic, minced / finely chopped / crushed

1 teaspoon ground turmeric

3 tablespoons olive / vegetable oil

Salt to taste (I use about a teaspoon)

NOTE: You can get a completely different flavour to this dish by adding a teaspoon of mustard seeds or cumin seeds or, my favourite, “panch phoron” (a Bangladeshi “5 spice” mix made of equal quantities of cumin, nigella, mustard, fenugreek and fennel seeds). Just add whichever of the above seeds you like to the hot oil before adding onions etc. and fry for about a minute, making sure to not burn them.

Method (scroll down for photos of each stage of cooking):

Heat oil in a wok / large frying pan

Add onions, garlic, chillies to wok and fry for a couple of minutes just until they onions start to soften, go translucent.

Add cabbage, and stir well to ensure fully covered in oil.

Add ground turmeric and salt and stir well, making sure all cabbage gets coated in turmeric.

Stir fry on high heat until caggabe is done to your liking – I like it quite soft and with bits of caramelisation.

Serve with fresh white rice, or roti, or whatever you like really – if you cook the cabbage til it’s really soft it works really well as a pasta sauce!