Curried Cabbage
Source: BudgetBytes.com
Ingredients
Number of Servings: 4
FEATURED: ½ head of cabbage, sliced
2 cloves garlic
1 tsp ground ginger
1 yellow onion
4 carrots (about ½ pound)
2 Tbsp olive oil
2 Tbsp curry powder
1 cup frozen peas
1 Tbsp butter
1 handful cilantro
Salt and pepper, to taste
Directions
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Prepare the vegetables before you begin, so they’re ready to go when you need them. Mince the garlic and grate the ginger. Slice the onion, then peel and slice the carrots. Remove the core from the cabbage and slice it thinly.
Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.
Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.
Finally, add the carrots, cabbage, ¼ cup water, and a pinch of salt. Stir to continue and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. (Add a tablespoon or two of water to the pit if it becomes too dry or the spices begin to stick to the bottom of the pot.)
One the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables. Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 196cal – 10% DV
Sodium – 136mg – 6% DV
Total Fat – 10.5g – 13% DV
Saturated Fat – 3g
Trans Fat – 0g
Protein – 5g – 5% DV
Cholesterol – 8mg — 3% DV
Total Carbohydrates – 23.5g – 9% DV
Fiber - 8.4g - 30% DV
Sugar - 10g