CABBAGE PEAS
Cabbage and green peas sauteed with onions and Indian spices.
Provided by Manali
Number Of Ingredients 12
Steps:
- Heat oil in pan. Once hot add mustard seeds and let it splutter.
- Add the onion and curry leaves once the seeds crackle. Saute till the onion looks translucent.
- Once the onion is translucent, add the chopped cabbage.
- Add in salt, turmeric, red chilli powder and coriander powder. Mix to combine, make sure all the cabbage is coated with the spices.
- Next add in the peas and mix.
- Cover and cook on medium heat till the cabbage is soft, around 5-6 minutes.
- Sprinkle chat masala/garam masala on top and add in the lemon juice (optional). Mix till well combined.
- Serve hot with Indian breads like roti or paratha.
Nutrition Facts : Calories 34 kcal, Carbohydrate 4 g, Fat 1 g, Sodium 3 mg, Sugar 1 g, ServingSize 1 serving
CABBAGE CURRY
Indian cabbage curry is a simple dish of cabbage stir fried with onions, tomatoes and spices. Serve this with rice or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 13
Steps:
- Remove the outer leaves of cabbage and cut to quarters.
- Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
- Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
- Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
- Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
- As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
- Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
- Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
- Next add green peas and then saute for a minute.
- Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.
- Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
- Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.
Nutrition Facts : Calories 146 kcal, Carbohydrate 13 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 5 g, Sugar 6 g, TransFat 0.04 g, UnsaturatedFat 9 g, ServingSize 1 serving
CABBAGE STIR-FRY WITH COCONUT AND LEMON
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts.
Provided by Chitra Agrawal
Categories Cabbage Side Coconut Lentil Hot Pepper Chile Pepper Mustard Lemon
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
- Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
- Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.
CABBAGE WITH GREEN PEAS
Make and share this Cabbage With Green Peas recipe from Food.com.
Provided by Chef Dudo
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Core the cabbage and slice into fine long shreds.
- Preheat the oil over medium-high heat in a large heavy skillet.
- When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
- Add the cabbage and peas, stirring to mix well.
- Add the turmeric and cayenne, mixing well.
- Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
- Cover and cook an additional 2 minutes.
- Remove from heat, add the garam masala, stir gently to mix and serve.
SAUTEED INDIAN CABBAGE WITH CARROT & PEAS (V+GF)
Sauteed Indian Cabbage with Carrot & Peas (V+GF) is a quick, bursting with flavors & easy recipe made using garam masala.
Provided by Molly Kumar
Categories Side
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large pan/wok on a medium flame.
- Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
- Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
- Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
- After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
- Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
- Turn off the heat and transfer to a serving bowl.
- Garnish with fresh coriander (optional) and serve hot.
Nutrition Facts : Calories 148 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CABBAGE AND PEA SALAD RECIPE
This cabbage and pea salad is vibrant, crisp and fresh. You'll love the sweet pop of flavor from the peas and the easy zesty dressing.
Provided by Natasha Kravchuk
Categories Easy
Time 20m
Number Of Ingredients 8
Steps:
- Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
- Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
- Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.
PEA & CABBAGE SALAD
Make and share this Pea & Cabbage Salad recipe from Food.com.
Provided by Henrys Kitchen
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas under hot water& drain well.
- (I dry them with paper towel).
- Put peas, cabbage & onion in serving bowl.
- Mix remaining ingredients, except peanuts, in a separate bowl& pour over peas/cabbage/green onion.
- Mix well & refrigerate.
- Either top with peanuts before serving, or serve peanuts along side so people can take how much they want.
- This can easily be doubled, tripled, etc.
Nutrition Facts : Calories 101.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 5.7, Sodium 180.3, Carbohydrate 8.8, Fiber 2.5, Sugar 3.3, Protein 3.5
SAUTéED CABBAGE WITH PEAS
Steps:
- In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook, stirring often, until tender and golden, about 8 minutes.
- Add cabbage, salt, sugar, and pepper, and cook until cabbage is tender-crisp, about 5 minutes, stirring often. Stir in broth, and cook 10 minutes or until cabbage is tender. Spoon mixture into bowl; cover and refrigerate up to 1 day.
- To complete, return cabbage mixture to skillet; add frozen peas and dill. Cook over medium heat, stirring frequently, 12 to 15 minutes, until heated through.
Nutrition Facts : Calories 90 calories
CABBAGE WITH PEAS (BUND GOBI AND MATER)
Bund Gobi with Matar or Cabbage With Peas is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.Serves 3 to 4
Provided by Manjula Jain
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
- Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
- Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
- Next add the lemon and cilantro.
- Serve hot.
SAUTéED TURMERIC CABBAGE
This turmeric cabbage is the perfect side to any main course. Sauteed with peas, garlic, and onions this gets done in less than 15 minutes.
Provided by Veena Azmanov
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a saute pan, add oil, saute garlic and onions to two minutes
- Add turmeric powder, cabbage, and green peas. Followed by the broth. Combine well.Tip - I like to use my food processor with the shredding attachment which is quick and easy
- Season with salt and pepper.
- Cook for 5 to 8 minutes or until desired tenderness (you want the cabbage tender but still have a bite).
- Serve hot. Leftovers can be kept in the fridge for 4 to 5 days.
Nutrition Facts : Calories 75 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 364 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CABBAGE RICE
Cabbage rice is an Indian-style vegan rice recipe that's very easy to make and gets ready in less than 30 minutes. If you are looking for ideas to use leftover rice, this cabbage-fried rice is perfect for you.
Provided by Vandana Chauhan
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat oil in a pan and add cumin seeds. When the seeds start spluttering, add ginger, garlic, green chili, and onion. Saute until the onion turns translucent.
- Add green peas and cook for 4-5 minutes. Keep on stirring in between.
- Next, add cabbage and saute on medium flame until it's cooked but still crunchy
- Add spring onion,cilantro, salt, and pepper. Cook for a minute.
- Add cooked rice and stir until everything gets combined. Switch off the stove.
- Finally, add lime juice and mix. Enjoy!
Nutrition Facts : Calories 263 kcal, Carbohydrate 57 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 65 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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