Indianstirfriedcabbage Recipes

INDIAN FRIED CABBAGE

Indian Fried Cabbage image

Warming Indian spices kick up cabbage a few notches for a quick, easy, and healthy side dish. I like to serve this with garlic naan bread, placing a bit of cabbage between the naan, to make a sandwich.

Provided by Kim's Cooking Now

Categories Side Dish Vegetables Onion

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil
1 cup sliced red onion
1 large clove garlic, minced
½ teaspoon cumin seeds
½ head green cabbage, thinly sliced
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon garam masala

Steps:

Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 12.3 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 610.7 mg, Sugar 6 g

INDIAN STIR FRIED CABBAGE

Indian Stir Fried Cabbage image

Fast, tasty, healthy... what more do you need? Using this as a quick side for roast pork to balance out the Christmas cookies. LOL Received in an email from gourmet-recipes-from-around-the-world. Thanks, Pete!

Provided by Busters friend

Categories Low Protein

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons oil
1/2 teaspoon mustard seeds
1 lb green cabbage, sliced very thinly
1/2 teaspoon ground turmeric
2 garlic cloves, minced
1/2-1 teaspoon salt
1/2 teaspoon cayenne

Steps:

Heat oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen. After the seeds stop sputtering, add the cabbage. Add the turmeric, garlic, salt and cayenne and toss well.
Reduce the heat to medium and stir occasionally until crisp-tender. (The original recipe suggests you cover and steam the cabbage for 5 minutes but I don't have a cover so just mixed it around for 5 to 10 minutes.) Serve hot.

Nutrition Facts : Calories 186.4, Fat 14.3, SaturatedFat 2.1, Sodium 623.1, Carbohydrate 14.6, Fiber 5.6, Sugar 8.3, Protein 3.8

INDIAN CABBAGE STIR-FRY

Indian Cabbage Stir-Fry image

Shredded cabbage stir-fried with Indian spices and mung beans or chickpeas. Serve hot with rice, rotis, or naan.

Provided by petsgive

Categories Side Dish Vegetables

Time 4h45m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup split mung beans
8 cups water
1 small head cabbage, shredded
salt to taste
3 tablespoons extra-virgin olive oil
½ teaspoon black mustard seeds
6 fresh curry leaves, or more to taste
2 cloves garlic, crushed
⅛ teaspoon cumin seeds
⅛ teaspoon asafoetida powder
¼ teaspoon ground turmeric
1 pinch red chile powder, or to taste
3 tablespoons grated fresh coconut
1 tablespoon minced cilantro leaves

Steps:

Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
Drain the cabbage mixture in a colander and set aside.
Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 28.5 g, Fat 12.1 g, Fiber 9.2 g, Protein 9.1 g, SaturatedFat 2.7 g, Sodium 90.5 mg, Sugar 7.7 g

STIR-FRIED CABBAGE WITH CUMIN SEEDS

Stir-Fried Cabbage With Cumin Seeds image

Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.

Provided by Julia Moskin

Categories quick, side dish

Time 30m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 large head green cabbage
6 tablespoons vegetable oil
1 tablespoon cumin or caraway seeds
2 teaspoons sesame seeds
2 onions, halved and thinly sliced crosswise
2 teaspoons salt
2 pinches cayenne
2 tablespoons lemon juice
1 teaspoon garam masala (optional)

Steps:

Trim outer leaves off cabbage. Cut cabbage in half lengthwise. Cut out and discard core, and cut crosswise into long, thin shreds. (A bread knife is good for this.)
Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop add half the onions, and cook, stirring often, until golden, about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat with remaining oil, cumin and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.)
Just before serving return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams

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