COCONUT CURRY CABBAGE
This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.
Provided by Sonia H.
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
- Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g
CURRIED CABBAGE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.
CABBAGE CURRY
This is a one of my favorite ways to eat cabbage. One of my childhood favorites too. Mom taught me how to make this wonderful dish. So hope you will enjoy it as much as I do.
Provided by Shereen
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized pan, pour the oil and heat under high heat.
- After 1 minute, add the onions, garlic, and salt.
- Fry until onion and garlic are slightly turning gold.
- (not all the way golden) Add the chillies and continue frying.
- Keep stirring the whole time to avoid burning on the bottom of pan.
- When the onions and garlic look golden, but not browned, add chilli powder, turmeric and tuna (make sure you drain the liquid out of the tuna can).
- Stir the ingredients well for about 1 minute or so.
- Lower the heat to the lowest it can go.
- Now add the cabbage to the rest of the ingredients in the pot and gently stir around until the cabbage is fully coated with the rest of the ingredients.
- Place a lid on the pot and let it cook for about 30 minutes (every 10 mins, stir the mixture, making sure it's not sticking or burning on the bottom of the pan.) Taste and see if the cabbage is cooked after 30 minutes.
- If not, leave it for another 5 min or so until you think its cooked.
- Goes well with rice or naan, or just as a side dish.
Nutrition Facts : Calories 286.6, Fat 15.8, SaturatedFat 1.4, Cholesterol 17.9, Sodium 1371.5, Carbohydrate 25.5, Fiber 7.1, Sugar 14.3, Protein 15.6
GUJARATI CABBAGE CURRY
Make and share this Gujarati Cabbage Curry recipe from Food.com.
Provided by Member 610488
Categories Greens
Time 1h12m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
- Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
- Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.
Nutrition Facts : Calories 120.3, Fat 5.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 18, Fiber 5.5, Sugar 11.4, Protein 3.1
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