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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (271g) Recipe makes 4 servings |
||
| Calories 149 | ||
| Calories from Fat 88 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 4.2g | 21% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 125mg | 5% | |
| Potassium 604mg | 17% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 8.6g | ||
| Protein 4.2g | 8% | |
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Bakari's Cabbage (How I Remember It)
By: Kitchen Witch Steph
May 28, 2008
I once had a friend in town whose husband is from Tanzania. This is one of the sides that was served with some coconut fish one evening I was over for dinner. Poor little me had only had boiled cabbage growing up. I couldn't get enough of this! Now that I am more knowledgeable, I know this is just a variation on braising cabbage. Bakari told me it is very important to slice the cabbage thin. I can't remember if his had garlic in it but I usually add it.
SERVES 4
Ingredients
- 1 head white cabbage, finely slced
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- salt and pepper, to taste
- 1/2 cup chicken stock
Directions
1
Heat large skillet to medium-high heat and add oil and butter.2
Add cabbage and stir until it wilts slightly. Add garlic, salt, pepper, and turmeric.3
Add chicken stock and bring to a boil.4
Cover and let simmer for 5 minutes.5
Take off lid and let cook until most of the liquid is gone.
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Featured Reviews for This Recipe
From: AuntWoofieWoof
On Jul 23, 2008
I am not giving this stars right now because I didn't make it as written. I made this for the ZWT 4-Africa Spice It Up In Africa Challenge. I didn't have any turmeric do I subbed it with a spice blend I came up with myself. I used cardamom powder curry powder, cinnamon and ginger powder. I am sure it changed the outcome a bit. It more or less made it my recipe. There for it would not be fair to to the chef. It was very good. I love cabbage, so once I get some turmeric, I will make it again as written and review it again, giving it a fair rating. Thanks for sharing your recipe!! Update!! Originally I made this recipe June 25th. Updated July 20th. I have made this recipe 2 times since the ZWT Challenge.. Both times I did it as written It is very good!! It is very good!! Last night my neighbors came over for dinner. I made this and they loved it too!! Thanks for sharing your recipe. I will definitely be making it again.!
From: Charlotte J
On Jun 29, 2008
Very easy to make and I love the yellow tint the cabbage takes on. But I guess I'm not a big fan of the turmeric. I must need to try it a few more times. Thank you for posting. I made this for Zaar World Tour 4 2008 round 3 the African Region I'm playing on the team Tastebud Tickling Travelers Go team go!
From: PaulaG
On Jun 24, 2008
This is a nice cabbage dish. I would have liked it better if it had more of a zip. Made for ZWT 4
From: *Parsley*
On Jun 20, 2008
Yummy cabbage. The turmeric gives a little "exotic" flavor and a really cool bright yellow/green color. I can see that this would go great with fish, but I think it would go great with pretty much any type of meat. Thanx for sharing this easy and different cabbage recipe.
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