Curried Cabbage And Carrots Recipe Recipe Cards
CABBAGE, CARROT AND ONION CURRY
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
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
CURRIED CABBAGE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.
CURRIED CABBAGE AND CARROTS
Make and share this Curried Cabbage and Carrots recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet over medium heat, sauté minced onion in butter until translucent.
- Add shredded cabbage and continually toss for several minutes to partially cook.
- Sprinkle curry powder and white pepper over the cabbage and mix well.
- Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
- Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).
Nutrition Facts : Calories 116.1, Fat 7.8, SaturatedFat 4.8, Cholesterol 23.8, Sodium 458.9, Carbohydrate 11.4, Fiber 4.2, Sugar 6.5, Protein 2.7
CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
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