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
SOUTH INDIAN CABBAGE AND CARROT
My mother-in-law taught me this simple, yet delicious dish. It works well with many different types of cuisines, and currently is the only way I can get my husband to eat cabbage.
Provided by KVasanth
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Prepare chopped red onion and green chili, and set aside.
- Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
- Add tumeric to onion mixture and incorporate well.
- Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
- Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.
Nutrition Facts : Calories 84.3, Fat 5.7, SaturatedFat 1.1, Sodium 257.9, Carbohydrate 8.4, Fiber 2.2, Sugar 4, Protein 1.3
CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below
Provided by Nagi
Categories Side Salad
Number Of Ingredients 15
Steps:
- Melt oil in a large non-stick skillet over medium high heat.
- Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
- Add cumin seeds and cook for 30 seconds.
- Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
- Add garlic and green chilli, cook for 2 minutes until softened but not golden.
- Add turmeric and curry leaves, cook for 30 seconds.
- Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
- Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
- Taste and check if it needs more salt for your taste.
- Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.
Nutrition Facts : Calories 141 kcal, Carbohydrate 10 g, Protein 2 g, Fat 11 g, SaturatedFat 10 g, Sodium 410 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
INDIAN CABBAGE AND CARROTS
A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.
Provided by Stephanie in Pittsb
Categories Vegetable
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wok or deep, wide skillet over a medium-high flame.
- When hot, put in mustard seeds.
- As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
- Stir once.
- Within seconds the chili will turn dark red.
- Put cabbage, carrots, and hot pepper in the pan.
- Turn the heat down to medium and stir the vegetables for about 30 seconds.
- Add salt, sugar and cilantro.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Stir in lemon juice.
- Remove red chili and serve.
- Note: You may want to have a lid handy for when the mustard seeds begin to pop.
- They're hot little projectiles before they're mixed with the veggies.
INDIAN FRIED CABBAGE
Warming Indian spices kick up cabbage a few notches for a quick, easy, and healthy side dish. I like to serve this with garlic naan bread, placing a bit of cabbage between the naan, to make a sandwich.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Onion
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 12.3 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 610.7 mg, Sugar 6 g
SPICED INDIAN CABBAGE
Make and share this Spiced Indian Cabbage recipe from Food.com.
Provided by Sana7149
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil.
- Add the cumin and mustard seeds.
- Add the asafoetida powder.
- Add ginger, garlic, chillies and onions.
- Cook till the onions are a little soft.
- Add the cabbage.
- Add salt and turmeric powder.
- Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
- Add chopped cilantro.
- Serve with Indian bread.
- Variations:.
- I have these variations which I use depending on what I am in the mood for
- 1. Add chopped tomato along with the onions.
- 2. Add boiled, diced potatoes.
- 3. Add grated fresh coconut or dry coconut with the cabbage.
INDIAN CARROTS, PEAS AND POTATOES
This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!
Provided by MTORRES3
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
- Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g
JAMAICAN CABBAGE
Great Jamaican-style cabbage. Great with jerk chicken or pork.
Provided by NewBerry
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Peel tough outer leaves from cabbage, core the head, and shred cabbage.
- Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
- Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g
GUJERATI-STYLE CABBAGE WITH CARROTS (SAMBHARA)
Make and share this Gujerati-Style Cabbage with Carrots (Sambhara) recipe from Food.com.
Provided by Liara
Categories Asian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Core the cabbage and cut it into fine, long shreds.
- Peel the carrots and grate them coarsely.
- Cut the green chili into thin, long strips.
- Heat the oil in a wide, casserole-type pot over a medium-high flame.
- When hot, put in the asafetida.
- A second later, put in the mustard seeds.
- As soon as the mustard seeds begin to pop, put in the dried red chili.
- Stir once.
- The chili should turn dark red in seconds.
- Now put in the cabbage, carrots and green chili.
- Turn the heat down to medium and stir the vegetables around for half a minute.
- Add the salt, sugar and green coriander.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Ad the lemon juice.
- Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.)
Nutrition Facts : Calories 67.2, Fat 2.9, SaturatedFat 0.4, Sodium 521, Carbohydrate 10.1, Fiber 3.3, Sugar 5.3, Protein 1.7
SAUTEED CABBAGE AND CARROTS
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by Jehancancook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9
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