Curried Cabbage And Carrots Recipe Recipe For Stuffed

CABBAGE, CARROT AND ONION CURRY

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.

CURRIED CABBAGE AND CARROTS

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).

BAKED STUFFED CARROTS

Steps:

• Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. , Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. , Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter., Bake, uncovered, at 375° for 20-25 minutes or until tender.