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Curried Cabbage

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Submitted by 8Peaches4adollar

YIELD

6 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

1 1
LARGE LARGE ONIONS
finely chopped
6 9E+1
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE TOMATOES
sliced
2 1E+1
TEASPOONS ML CUMIN
ground
½ 2.5
TEASPOON ML TURMERIC
2 2
EACH EACH CARROTS
sliced in rounds
1 1
MEDIUM MEDIUM CABBAGE
finely chopped *
1 1
EACH EACH GREEN BELL PEPPERS
chopped
½ 118
CUP ML WATER

Directions

In a large shallow pan with a lid, sauté the onion in the oil over a moderate heat until it is lightly browned.

Now add the tomato, salt, spices and continue to cook for 2 to 3 minutes, stirring frequently.

Next put in the carrots and cook for 5 minutes.

Then add the cabbage and bell pepper and mix well.

Pour in the water, cover the pan and simmer until all the liquid is absorbed and the vegetables are cooked.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 145 83% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 75% Vitamin C 38%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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