Cabbage Carrot And Onion Curry Recipes

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BRAISED CABBAGE, CARROTS & ONIONS



Braised Cabbage, Carrots & Onions image

Make and share this Braised Cabbage, Carrots & Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cabbage (chopped or shredded coarsely)
2 carrots, grated
2 onions, chopped
1/4 cup butter
1/2 cup parsley
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth

Steps:

  • Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.
  • Stir in salt, pepper and broth.
  • Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.
  • If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.
  • Stir often while liquid evaporates.

Nutrition Facts : Calories 174.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 913.4, Carbohydrate 14.8, Fiber 4.7, Sugar 7.4, Protein 3.9

CABBAGE, CARROT AND ONION CURRY



Cabbage, Carrot and Onion Curry image

Make and share this Cabbage, Carrot and Onion Curry recipe from Food.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 small cabbage
3 medium carrots
2 large onions
1 tablespoon ghee
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste

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.

Nutrition Facts : Calories 102.1, Fat 3.6, SaturatedFat 2.1, Cholesterol 8.2, Sodium 54, Carbohydrate 17, Fiber 5, Sugar 8.2, Protein 2.5

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