COCONUT CURRY CABBAGE
This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.
Provided by Sonia H.
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g
CURRY CABBAGE
This quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor and easy to prepare.
Provided by Michelle Blackwood, RN
Categories Entrée
Time 30m
Number Of Ingredients 13
Steps:
- Slice cabbage in 1 inch thick strips, set aside in a bowl.
- Heat oil in a large saucepan on medium high heat.
- Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.
- Stir in the coriander, turmeric, cumin, or 1 tablespoon of your favorite curry powder and thyme.
- Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.
- Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.
- It is delicious served with rice, potato or roti.
Nutrition Facts : Calories 171, Carbohydrate 12, Fat 13, Protein 3
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
PIEROGI WITH CURRIED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.
- Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt.
- Divide the cabbage and pierogi among plates; serve with the yogurt sauce.
Nutrition Facts : Calories 533 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 51 milligrams, Sodium 1232 milligrams, Carbohydrate 81 grams, Fiber 9 grams, Protein 19 grams
CABBAGE CURRY
Cabbage curry with peas and carrots is simple and easy to make recipe. With very few spices and light tempering, this south Indian style cabbage curry is must-try recipe,
Provided by Lubna Karim
Categories Curries/Gravies
Time 30m
Number Of Ingredients 13
Steps:
- Wash and pressure cook cabbage, peas and carrots till soft *. Drain the excess water and set aside.
- In a heavy bottom cooking vessel add oil and to this add one by one of the ingredients listed under 'tempering'.
- When curry leaves change color, add sliced onions and fry till they are translucent. Now add green chili, red chili powder and turmeric powder.
- Fry for 1-2 minutes and add the pressure cooked cabbage, peas and carrot pieces. Mix well and cook for another 3-6 minutes on a low flame covering with a lid.
- Cabbage curry is ready to be served with piping hot roti's.
- Add 'love' to make this cabbage curry taste 'YUMMY'.
Nutrition Facts : Calories 253 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 716 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
INDONESIAN CURRIED CABBAGE
For a less spicy version, cut down on the curry powder. Serve over hot boiled rice.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indonesian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet.
- Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Sprinkle on a little water to prevent burning, but not enough to make the curry wet.
- Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 19.6 g, Cholesterol 51.5 mg, Fat 13.5 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 774.5 mg, Sugar 9.9 g
CURRIED CABBAGE WITH BACON
This is quick, easy effective and even the kids like it. Adjust the curry according to your families tastes. Goes well as a side to meat
Provided by Sandra Williamson
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
CURRIED CABBAGE
This an amalgamation of several recipes plus just trial and error. My husband loves it with jerk chicken and fried plantains.
Provided by Jenfrito
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter or margarine until soft (about 5 minutes).
- Add curry powder, bell pepper, and carrots, saute for a few more minutes.
- Add cabbage, tomato and boullion, saute until the cabbage has reached the desired softness.
Nutrition Facts : Calories 123.6, Fat 3.7, SaturatedFat 2, Cholesterol 7.8, Sodium 271.6, Carbohydrate 22.1, Fiber 7.8, Sugar 12.8, Protein 4.7
CURRIED CABBAGE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CABBAGE CURRY
very delicious recipe and easy to prepare.
Provided by mirasaroj
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a pan
- When hot add cumin seeds and mustard seeds. let them sizzle for 2 seconds
- Add the cabbage, turmeric, red chilli powder and salt mix well.
- Cook over moderate heat for about 6-8 minutes. Add the lemon juice, cover and cook until cabbage is soft.
- Uncover and cook over high heat until all the moisture has dried. Serve hot with Paratha or Naan bread
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