Spicy Ginger Cauliflower Cabbage and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 a small head of sugarloaf cabbage1/2 a small head of cauliflowerfour small potatoes, washed and cubed small with the skin on1 tbsp sesame oil2 tbsp olive oil1 tbsp garlic power2 tsp freshly grated gingerfreshly ground sea salt to tasteground white pepper to taste
scrub and chop the potatoes into small cubes first (approx 1 inch is fine), and pop them in to boil for five minutes while you rinse and chop the cabbage. rinse and separate the cauliflower into florets. then put the cauliflower over top the potatoes with a steamer and cover. heat up a large skillet, put in the olive oil and sesame oil. turn the heat down to medium and throw the cabbage in. stir fry it for a few minutes, then add the spices, potatoes and cauliflower. stir to mix everything in, and cook for another couple minutes, but don't overcook. you want the cabbage to still have a crispiness. serve immediately. goes well with corned beef.
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makes 6 3/4-cup servings
serving size is somewhat approximate, and to cut back on the fat, leave in the sesame oil for flavour, but use olive oil spray instead.
Number of Servings: 6
Recipe submitted by SparkPeople user ALIAGOGO.
*
makes 6 3/4-cup servings
serving size is somewhat approximate, and to cut back on the fat, leave in the sesame oil for flavour, but use olive oil spray instead.
Number of Servings: 6
Recipe submitted by SparkPeople user ALIAGOGO.
Nutritional Info Amount Per Serving
- Calories: 158.0
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 47.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.2 g
- Protein: 3.1 g
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