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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 7 servings |
||
| Calories 122 | ||
| Calories from Fat 38 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 28mg | 1% | |
| Potassium 610mg | 17% | |
| Total Carbohydrate 19.8g | 6% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 5.8g | ||
| Protein 3.4g | 6% | |
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Cabbage and Potato Fry
By: eatrealfood
Nov 27, 2004
An Indianised way to cook cabbage, and our favorite preparation of the vegetable. If you have a grinder, take the trouble to roast and grind the coriander seeds - the freshly roasted flavor is worth the effort.
SERVES 7 -8
Ingredients
- 1 medium cabbage
- 2 tablespoons vegetable oil
- 2-3 medium potatoes
- 1 medium onion
- 3/4 teaspoon cumin seed
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- salt
- shredded desiccated coconut (optional)
- coriander (optional)
Directions
1
Quarter, core and shred cabbage.2
Heat oil over medium heat.3
When hot, add cumin and mustard seeds and wait till they sputter.4
Then add finely sliced onion.5
Allow onion to soften and then throw in the shredded cabbage.6
Add salt, turmeric and coriander powders.7
Close pot, reduce heat slightly and allow to cook until cabbage wilts.8
As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).9
If desired, add in shredded coconut with potatoes as allow to cook as in previous step.10
Garnish with coriander sprigs.11
Goes well as a low-fat option with parathas.
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- Course > Main Dish > Curries
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- Cuisine > Asian > Southern > Indian
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- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: zaar junkie
On Dec 19, 2008
This dish was pretty good. I had leftover cabbage and potatoes to use, so I'm glad I stumbled upon this recipe. Next time I will double the spices as others have mentioned. Thanks.
From: naviline
On Dec 15, 2008
This was an excellent dish, although we found it to be just a tad bland. Another 1/2 tsp of turmeric and a heaping teaspoon of garam masala did the trick. I also tossed two sliced carrots and a can of shredded chicken in with the potatoes, and served topped with greek yoghurt lightly spiced with coriander and cumin. With these modifications, this dish got a resounding 5 stars around the table. YUM! Thanks, this one is a keeper.
From: 199949
On Jun 21, 2005
I have eaten this often enough so it's about time I added my 5-stars with the rest of the reviewers. For a person who normally doesn't like cabbage which I had only ever found bland, this was a dish that got me hooked onto it. An added bonus is the nutrition-specs: it's low-cal, low-fat and zero-cholesterol.
From: Daydream
On Jun 9, 2005
Super! Served it with, of all things, an Indonesian dish, Daging Bumbu Bali #42436 by Pets. Great combo! The only thing I did differently was to par-cook the cubed potato in the microwave. I added a couple of tablespoons of fresh grated coconut. Mm Mmmm.
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