Try this Gujerati Style Cabbage recipe, or contribute your own.
Suggest a better descriptionCore the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chile into thin, long strips, discarding stems and seeds. Set these aside. Heat the oil in a wide, casserole type pot over medium-high heat. When hot, add asafetida. A second later, add the mustard seeds. As soon as mustard seeds begin to pop (this takes just a few seconds), add the dried chile. Stir once. The chile should turn dark red in seconds. Add cabbage, carrots and green chile. Reduce heat to medium and stir for half a minute. Add salt, sugar and cilantro. Stir and cook for another 5 minutes or until vegetables are just cooked and retain some of their crispness. Add lemon juice. Stir to mix. Remove and discard whole red chile. Makes 4 to 6 servings. NOTE: Asafetida and black mustard seeds are available at import groceries that sell Indian foods. Per serving: Calories 105 Fat 6g No cholesterol Sodium 622 mg Percent calories from fat 51% Source: "Madhur Jaffreys Indian Cooking" Dallas Morning News 10/16/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #076 by BobbieB1@aol.com on Mar 15, 1997
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 99 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 91mg | 3 % | |
Potassium 603.7mg | 16 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 12.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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