Curried Cabbage And Carrots Food

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

CABBAGE-CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
• Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
• Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

CABBAGE, CARROT AND ONION CURRY

Steps:

• Cut the cabbage into small pieces.
• In a separate container cut carrots into thin rounds.
• Peel onions and cut into small pieces.
• In a medium-sized pan saute the onion with butter or margarine.
• When onions feel soft, add mustard seeds.
• 30 seconds after that add cumin powder, coriander powder, and turmeric powder.
• Mix the spices.
• Drop carrots in pan and saute.
• Put the lid on for 5 minutes.
• Now add cabbage.
• Mix all the vegetables together.
• Add cinnamon powder, salt, and chile powder.
• Put the lid on.
• Wait for 5 minutes.
• Turn over mixture in pan.
• Make sure the spices don't stick to the bottom of the pan.
• Put the lid back on and leave it another 8 minutes.
• If you want curry to be softer, keep the lid on longer after cooking.
• Serve hot or warm.

CURRIED CABBAGE

Steps:

• Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.

CURRIED CABBAGE AND CARROTS

Steps:

• In large skillet over medium heat, sauté minced onion in butter until translucent.
• Add shredded cabbage and continually toss for several minutes to partially cook.
• Sprinkle curry powder and white pepper over the cabbage and mix well.
• Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
• Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).

CURRIED CABBAGE WITH BACON

Steps:

• Heat oil in a fry-pan.
• Add bacon and cook until done to the desired crispiness.
• Add cabbage and curry powder.
• Stir until lightly cooked.
• Serve.

FRIED CABBAGE AND CARROTS

Steps:

• heat your skillet over medium heat coat with the olive oil.
• when hot put in the cabbage and carrots.
• cook covered about 7-10 minutes then add soy sauce and finish cooking covered for 8 minutes.

COCONUT CURRY CABBAGE

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.