Green Cabbage Simmered in Curry Spices
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 105.3
- Total Fat: 5.0 g
- Cholesterol: 11.4 mg
- Sodium: 76.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.7 g
- Protein: 4.2 g
View full nutritional breakdown of Green Cabbage Simmered in Curry Spices calories by ingredient
Introduction
Recipe taken from "Yoga Kitchen, Vegetarian Recipes from the Shoshoni Yoga Retreat" Recipe taken from "Yoga Kitchen, Vegetarian Recipes from the Shoshoni Yoga Retreat"Number of Servings: 6
Ingredients
-
2 Tbs ghee (clarified butter)
1 tsp Whole cumin seeds
1 tsp whole black mustard seeds
1/2 onion
1 clove garlic, minced
1 ripe tomato, skinned and diced
2 tsp chopped green chili pepper
1 tsp tumeric
1/2 tsp minced fresh ginger
6 cups finely chopped green cabbage
1 tsp Garam Masala
1/2 cup plain yogurt or low-fat sour cream (optional)
1/4 cup minced fresh cilantro
1/4 tsp cayenne
Salt
Directions
Serves 6
Heat the ghee in a large skillet. Add the cumin and mustard seeds and fry them over medium heat until the mustard seeds pop. Quickly stir in the onion and galic. Lower the heat and saute until the onion is tender, about 5 minutes.
Stir in the tomato, chili,tumeric and ginger. Cover themixture stew for 5 minutes. Stir inthe cabbage, cover, and cook for 30 minutes.
When the cabbage is soft and tender, stir in the Garam Masala and mix well. Stir in the option yogurt, cilantro, cayenne and salt to taste. Heat gently do not boil.
Number of Servings: 6
Recipe submitted by SparkPeople user BSTACY.
Heat the ghee in a large skillet. Add the cumin and mustard seeds and fry them over medium heat until the mustard seeds pop. Quickly stir in the onion and galic. Lower the heat and saute until the onion is tender, about 5 minutes.
Stir in the tomato, chili,tumeric and ginger. Cover themixture stew for 5 minutes. Stir inthe cabbage, cover, and cook for 30 minutes.
When the cabbage is soft and tender, stir in the Garam Masala and mix well. Stir in the option yogurt, cilantro, cayenne and salt to taste. Heat gently do not boil.
Number of Servings: 6
Recipe submitted by SparkPeople user BSTACY.