Cabbage With Green Peas Recipes

CABBAGE AND PEA SALAD RECIPE

Steps:

• Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
• Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
• Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.

CABBAGE WITH PEAS (BUND GOBI AND MATER)

Steps:

• Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
• Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
• Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
• Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
• Next add the lemon and cilantro.
• Serve hot.

CABBAGE PEAS

Steps:

• Heat oil in pan. Once hot add mustard seeds and let it splutter.
• Add the onion and curry leaves once the seeds crackle. Saute till the onion looks translucent.
• Once the onion is translucent, add the chopped cabbage.
• Add in salt, turmeric, red chilli powder and coriander powder. Mix to combine, make sure all the cabbage is coated with the spices.
• Next add in the peas and mix.
• Cover and cook on medium heat till the cabbage is soft, around 5-6 minutes.
• Sprinkle chat masala/garam masala on top and add in the lemon juice (optional). Mix till well combined.
• Serve hot with Indian breads like roti or paratha.

SAUTéED CABBAGE WITH PEAS

Steps:

• In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook, stirring often, until tender and golden, about 8 minutes.
• Add cabbage, salt, sugar, and pepper, and cook until cabbage is tender-crisp, about 5 minutes, stirring often. Stir in broth, and cook 10 minutes or until cabbage is tender. Spoon mixture into bowl; cover and refrigerate up to 1 day.
• To complete, return cabbage mixture to skillet; add frozen peas and dill. Cook over medium heat, stirring frequently, 12 to 15 minutes, until heated through.

CABBAGE WITH GREEN PEAS

Steps:

• Core the cabbage and slice into fine long shreds.
• Preheat the oil over medium-high heat in a large heavy skillet.
• When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
• Add the cabbage and peas, stirring to mix well.
• Add the turmeric and cayenne, mixing well.
• Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
• Cover and cook an additional 2 minutes.
• Remove from heat, add the garam masala, stir gently to mix and serve.

INDIAN CABBAGE AND PEAS

Steps:

• Shred the cabbage coarsely.
• Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
• Heat the spices gently for about 2 minutes, stirring often.
• Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
• Add the water and the peas.
• Cover, and cook over medium heat for 20 minutes.
• Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
• There should be very little or no excess liquid at this point.
• Serve hot with basmati rice.
• Enjoy!