Curried Cabbage And Carrots Recipes

Steps:

• Cut the cabbage into small pieces.
• In a separate container cut carrots into thin rounds.
• Peel onions and cut into small pieces.
• In a medium-sized pan saute the onion with butter or margarine.
• When onions feel soft, add mustard seeds.
• 30 seconds after that add cumin powder, coriander powder, and turmeric powder.
• Mix the spices.
• Drop carrots in pan and saute.
• Put the lid on for 5 minutes.
• Now add cabbage.
• Mix all the vegetables together.
• Add cinnamon powder, salt, and chile powder.
• Put the lid on.
• Wait for 5 minutes.
• Turn over mixture in pan.
• Make sure the spices don't stick to the bottom of the pan.
• Put the lid back on and leave it another 8 minutes.
• If you want curry to be softer, keep the lid on longer after cooking.
• Serve hot or warm.

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.

Steps:

• Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.