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Name: Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 3
Cuisine: Indian
Ingredients: 1/4 ts Cumin seed; 1/4 ts Salt; 1/4 ts Cracked black pepper; 1 1/2 ts Fresh Lemon Juice; 1/8 ts Mustard seed; 1 tb hazelnuts Chopped roasted; 2 c Green cabbage finely chopped; 1 tb Peanut oil; 1 Green chili pepper steamed

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INGREDIENTS

1/4 ts Cumin seed
1/4 ts Salt
1/4 ts Cracked black pepper
1 1/2 ts Fresh Lemon Juice
1/8 ts Mustard seed
1 tb hazelnuts ; Chopped roasted
2 c Green cabbage ; finely chopped
1 tb Peanut oil
1 Green chili pepper ; steamed

Servings

INSTRUCTIONS

1. Heat the oil in a wok or skillet over medium-high heat until it ripples when the pan is tilted. Add the mustard and cumin; when the seeds sizzle and slutter, immediately add the Chile. Stir and cook 1 minute. Add the cabbage and stir fry until it is well coated and begins to glisten with the oil, about 5 minutes. Remove from the heat, season to taste with salt and pepper, and sprinkle with lemon juice. 2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately. SERVE with flat bread, pilaf, or cream of wheat cakes. Recipe from LAXMIS VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow & Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat. Submitted to McRecipe 19-Mar-98 Recipe by: LAXMIS VEGETARIAN KITCHEN* Posted to MC-Recipe Digest by KitPATh on Mar 19, 1998

NOTES

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Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat

1/4 ts Cumin seed
1/4 ts Salt
1/4 ts Cracked black pepper
1 1/2 ts Fresh Lemon Juice
1/8 ts Mustard seed
1 tb hazelnuts Chopped roasted
2 c Green cabbage finely chopped
1 tb Peanut oil
1 Green chili pepper steamed

1. Heat the oil in a wok or skillet over medium-high heat until it ripples  when the pan is tilted. Add the mustard and cumin; when the seeds sizzle  and slutter, immediately add the Chile. Stir and cook 1 minute. Add the  cabbage and stir fry until it is well coated and begins to glisten with the  oil, about 5 minutes. Remove from the heat, season to taste with salt and  pepper, and sprinkle with lemon juice.    2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve  immediately.    SERVE with flat bread, pilaf, or cream of wheat cakes.    Recipe from LAXMIS VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow &  Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat.    Submitted to McRecipe 19-Mar-98    Recipe by: LAXMIS VEGETARIAN KITCHEN*    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 19,  1998

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 3

Calories: 240
Calories from Fat: 197 (82%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 10.1mg		0 %
Potassium 339.8mg		9 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 5.4g
Protein 5.3g		8 %
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.

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Calories per serving: 240

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