Indian Cabbage - Recipe graciously shared by Lori Lee Mayne, co-owner of Curry-in-a-Hurry with her husband Hans in the town of Lahaina on Maui in the Hawai’ian Islands (www.curryinahurrymaui.com)

• 1 medium cabbage
• 1-2 Tbsp. sunflower oil
• 1/2 tsp. Mustard seeds
• 1/2 tsp. Cumin seeds
• 1/8 tsp. Hing (Asafoetida)
• 1/2 tsp. Turmeric
• 1 tsp. Sea salt
• 1-1/2 tsp. Coriander powder
• 1 Tbsp. lemon juice
• 1 tsp. Honey or maple syrup
• 1/4 green pepper, chopped (optional)

Indian Cabbage (cont.)

Directions:
Wash and chop cabbage into small 1/2-inch shreds. Heat oil in large heavy skillet, add mustard seeds, cumin seeds, hing. When mustard seeds pop, add turmeric, cabbage and remaining ingredients (except honey). Cook 5-10 minutes. Stir in honey after taking cabbage off heat. Enjoy! Serves 4-5 as side dish.

Curcumin is a molecule with multiple cancer fighting activities found in the spice turmeric often included as an ingredient in Indian food, curries, even yellow mustard! You may read more about this in the following article: Multiple molecular targets in cancer chemoprevention in curcumin (http://www.aapsj.org/view.asp?art=aapsj080352)
Turmeric itself is not a strongly flavored spice. I often find myself adding it to many foods for a little extra flavor and color.