Curried Cabbage & Arame
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
arame
|
* |
| 1 | cup |
water
|
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | cups |
cabbage
thinly sliced |
|
| 3 | tablespoons |
organic shoyu
|
|
| 1 | tablespoon |
curry powder
|
|
| ¼ | cup |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
arame
|
* |
| 237 | ml |
water
|
|
| 15 | ml |
sesame oil
|
|
| 473 | ml |
cabbage
thinly sliced |
|
| 45 | ml |
organic shoyu
|
|
| 15 | ml |
curry powder
|
|
| 59 | ml |
parsley leaves
minced |
|
Directions
Soak arame for 5 minutes.
Drain, reserving liquid.
Sauté arame in heated oil for 3 to 5 minutes.
Add cabbage, soaking water and soy sauce.
Cover and simmer for 5 minutes.
Add curry and additional soy sauce to taste; cook 5 minutes longer.
Add parlsey and serve.
