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Rating: 4.0/5 (48 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Indian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 245
% Daily Value**
Total Fat 23g
35%
Saturated Fat 14g
21%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1029mg
43%
Total Carbohydrate 10g
3%
Dietary Fiber 4g
17%
Sugars 6g
Protein 3g
Vitamin A  7%Vitamin C  96%
Calcium  5%Iron  7%
Potassium  8%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage With Coconut

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009
Another option is to steam the cabbage in a cooker and once it becomes soft, cut it into small pieces and then follow the procedure as mentioned. This makes a great combination with Parathas (a type of Indian bread).

Ingredients:

5 tablespoons Vegetable Oil
1 pinch Mustard Seed
2 Green Chili Peppers seeded and chopped
2 lb Cabbage finely shredded
1/4 teaspoon Turmeric
1 teaspoon Salt
1 pinch Sugar
3/4 cup Fresh Coconut grated
2 1/2 teaspoons Dry Mustard
2 tablespoons Water
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Directions:

1. Heat oil in a large skillet & fry mustard seeds until they begin to pop.

2. Add chiles, cabbage & turmeric & cook gently for about 5 minutes.

3. Cover & cook until the cabbage is tender. Mix the dry mustard with the water to make a paste.

4. Add the paste along with the remaining ingredients to the skillet.

5. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 96% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cabbage, Natural Sweeteners, Fructose Malabsorption, Mustard, Hot Pepper allergies.
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