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Cabbage Curry

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Submitted by carolyn moose

A simple but scrumptious dish that’s perfect to make when you don’t have a lot of time to prepare dinner.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML MUSTARD SEEDS
1 5
TEASPOON ML LENTILS, GREEN
(urad dal)
1 5
TEASPOON ML CUMIN SEEDS
1 1
EACH EACH GREEN CHILI PEPPERS *
1 237
CUP ML VEGETABLES
mixed
1 1
EACH EACH CABBAGE
1 1
X X SALT
to taste *
1 1
X X TURMERIC
pinch *

Directions

Heat oil, mustard seeds, urad dal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegetables and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 91 47% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 5g
Vitamin A 16% Vitamin C 93%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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