Indian Cabbage And Carrots Recipes

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SOUTH INDIAN CABBAGE AND CARROT



South Indian Cabbage and Carrot image

My mother-in-law taught me this simple, yet delicious dish. It works well with many different types of cuisines, and currently is the only way I can get my husband to eat cabbage.

Provided by KVasanth

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

2 tablespoons rice bran oil
1 1/2 teaspoons whole cumin seeds
1 cup chopped red onion
1/2-1 teaspoon split Thai green chili (this really is just 1 green chili cut in half lengthwise)
1 teaspoon turmeric
1 cup carrot (cut into sticks)
2 1/2 cups shredded white cabbage
1/2 teaspoon salt

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.

Nutrition Facts : Calories 84.3, Fat 5.7, SaturatedFat 1.1, Sodium 257.9, Carbohydrate 8.4, Fiber 2.2, Sugar 4, Protein 1.3

INDIAN CABBAGE AND CARROTS



Indian Cabbage and Carrots image

A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.

Provided by Stephanie in Pittsb

Categories     Vegetable

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 lb cabbage, cored and shredded
3/4 lb carrot, grated
1 jalapenos or 1 serrano pepper, cut into thin strips
4 tablespoons vegetable oil
1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds
1 whole dried red chili
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 cup fresh cilantro, chopped
1 tablespoon lemon juice

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.

INDIAN CARROTS, PEAS AND POTATOES



Indian Carrots, Peas and Potatoes image

This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!

Provided by MTORRES3

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 6

Number Of Ingredients 10

5 tablespoons vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
6 potatoes, diced
1 (10 ounce) package frozen mixed peas and carrots
3 tablespoons water, or as needed

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  • Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g

JAMAICAN CABBAGE



Jamaican Cabbage image

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Provided by NewBerry

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 11

1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½ chopped green bell pepper
1 green onion, sliced
2 sprigs fresh thyme
1 whole Scotch bonnet chile pepper
1 teaspoon salt
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Steps:

  • Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  • Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
  • Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g

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Top Asked Questions

How to make sauteed Indian cabbage with carrot & peas (V+GF)?
Sauteed Indian Cabbage with Carrot & Peas (V+GF) is a quick, bursting with flavors & easy recipe made using garam masala. Heat oil in a large pan/wok on a medium flame. Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir. Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
How to cook cabbage and carrots in a pan?
Add the cabbage and carrots, season with salt and stir to combine, then stir-fry on a high heat for 3-4 minutes until the vegetables start to soften. Pour in about 3-4 tbsp of cold water. Bring to the boil, then reduce the heat, cover the pan and cook for 10 minutes or so until the vegetables are cooked and the water has evaporated.
How to make cabbage and carrot sambharo?
To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat. Add the mustard seeds and allow it to crackle. Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds.
How to make cabbage curry with minimal ingredients?
Flavorful and easy Indian style cabbage curry recipe with minimal ingredients! A no-onion no-garlic dry curry that pairs well with rice and roti. Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.

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