Chili Cabbage Carrots Recipes

INDIAN CABBAGE AND CARROTS

Steps:

• Heat oil in a wok or deep, wide skillet over a medium-high flame.
• When hot, put in mustard seeds.
• As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
• Stir once.
• Within seconds the chili will turn dark red.
• Put cabbage, carrots, and hot pepper in the pan.
• Turn the heat down to medium and stir the vegetables for about 30 seconds.
• Add salt, sugar and cilantro.
• Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
• Stir in lemon juice.
• Remove red chili and serve.
• Note: You may want to have a lid handy for when the mustard seeds begin to pop.
• They're hot little projectiles before they're mixed with the veggies.

GUJERATI-STYLE CABBAGE WITH CARROTS (SAMBHARA)

Steps:

• Core the cabbage and cut it into fine, long shreds.
• Peel the carrots and grate them coarsely.
• Cut the green chili into thin, long strips.
• Heat the oil in a wide, casserole-type pot over a medium-high flame.
• When hot, put in the asafetida.
• A second later, put in the mustard seeds.
• As soon as the mustard seeds begin to pop, put in the dried red chili.
• Stir once.
• The chili should turn dark red in seconds.
• Now put in the cabbage, carrots and green chili.
• Turn the heat down to medium and stir the vegetables around for half a minute.
• Add the salt, sugar and green coriander.
• Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
• Ad the lemon juice.
• Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.)

HEARTY CROCKPOT CABBAGE BEEF CHILI

Steps:

• Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
• Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
• Stir occasionally and add water as desired to maintain the consistency you desire.
• Enjoy!

SOUTH INDIAN CABBAGE AND CARROT

Steps:

• Prepare chopped red onion and green chili, and set aside.
• Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
• Add tumeric to onion mixture and incorporate well.
• Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
• Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

BUTTERY CABBAGE AND CARROTS

Steps:

• Melt butter, add onion and stir fry 2 minute.
• Add carrots, cabbage, salt and celery seed.
• Cover and cook over med. heat 10 minutes.
• Stir occasionally.
• Stir in the lemon juice.