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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 95.8
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Sauteed cabbage, peas and cauliflower calories by ingredient
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Sauteed cabbage, peas and cauliflower

Submitted by: NITAINMN

Introduction

It's time to clean out our fridge. We cut down on food shopping last weekend to finish off what veggies already available in the fridge! Mixing them all together, sauteed them all to this colorful, delish side dish. Do the same with whatever you got!! Yum with over 5 grams each of fiber and protein for a side dish of 5, loaded with heart healthy potassium!! It's time to clean out our fridge. We cut down on food shopping last weekend to finish off what veggies already available in the fridge! Mixing them all together, sauteed them all to this colorful, delish side dish. Do the same with whatever you got!! Yum with over 5 grams each of fiber and protein for a side dish of 5, loaded with heart healthy potassium!!
Number of Servings: 6

Ingredients

    Cabbage, fresh, .5 head, small (about 4" dia)
    Cauliflower, raw, 1 cup, cut into many little florets.
    Red Potato, 100 grams, cubed.
    Baby carrots, medium 10, sliced
    Peas, frozen, .75 cup
    Edamame shelled, .75 cup
    salt .5 tsp or to taste.


    Seasoning:
    Olive Oil, 2 1tsp
    Indian Andhra mustard seeds ( small, dark brown) .5 tsp,
    Split Black Gram (Urad Dal) Laxmi brand, .01 cup (.5 tsp)
    Split chick peas (chana dal - split pigeon peas or tuar dal is OK too), .05 oz (.1tsp.)
    Cumin seeds .5tsp
    Indian hot green chilies 2-3 depending upon how spicy you want it or use Jalapeno Peppers, 1 pepper
    *Hot Chili Peppers, 1 pepper
    turmeric .2 (optional) powder

    Garnish with shredded, fresh or frozen, unsweetened coconut or chopped peanuts. ( not in the nutrition data)

Directions

Heat oil in a large pot with cover. Drop mustard seeds, split, peeled and cleaned, chick peas, urad dal and when they krackle, drop in red pepper, crushed and sliced green chili pepper.

Stir, followed immediately by adding edamame, potato cubes, carrots, cabbage and cauliflower. Add a 1/4 cup of water, salt to taste and cover tightly letting cook till potatoes are tender. Drop the peas and turmeric powder for a bit of color and stir well. Serve as a side dish to 5-6 people.

Number of Servings: 6

Recipe submitted by SparkPeople user NITAFROMCT.






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