Each serving of this dish is an excellent source of vitamin C. It is also a good source of folate and fiber.
Recipe adapted from the Produce for Better Health Foundation.
1 tablespoon olive oil
1 medium onion, thinly sliced
1 small (1 1/2 pound) head green cabbage (cored and cut into 1/2-inch wide slices)
2 teaspoons peeled, grated fresh ginger
1/4 teaspoon ground cumin
1 clove garlic, chopped
1/2 teaspoon salt
Heat olive oil in a 12-inch nonstick skillet over medium heat for 1 minute.
Add sliced onion and cook until tender and golden (8-10 minutes), stirring occasionally.
Add cabbage, ginger, cumin, garlic, and salt, and cook 11-14 minutes or until cabbage is tender-crisp, stirring occasionally.