Alamelu Vairavan, a Whitefish Bay resident, is an author and culinary instructor. Alamelu has a passion for educating the public about the use of spices and legumes in preparing healthy and tasty foods. She is also interested in educating the public about the growing research that points to the enormous health benefits of spices in preventing many diseases. Her mission is to enrich people's culinary experience and to inspire them to discover that cooking and sharing healthful foods can be an especially joyful experience.
Visit Alamelu's web site, CurryOnWheels.com.
St. Patrick’s Day is celebrated by preparing and serving corned beef and cabbage by the Irish. Although I am an Indian American, I consider myself partly Irish too. My daughter was born on St. Patrick’s day and she went to the University of Notre Dame for her undergraduate education. My husband did his Ph.D. at the University of Notre Dame. So, that makes me an Irish mom and a Domer!
One of my favorite vegetables is cabbage. Cabbage is often served in the US in coleslaw, soup, or as sauerkraut. I would like to suggest an alternate way to prepare a flavorful cabbage dish that is inspired by Indian cooking. Before we get to my easy-to-prepare dish, let us recognize some facts about cabbage and its health benefits.