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    You are in: Home / Recipes / Cabbage-Potato Fry Recipe
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    Cabbage-Potato Fry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    CityDoors's Note:

    My husband is from the Tamil Nadu region of India. Since meeting him, I have extensively practiced the art of Indian cooking! Indian cuisine is some of the healthiest in the world, with disease-preventing spices like turmeric, curry, cumin, and saffron included in many of the dishes. Did you know only 1% of the Indian population develops Alzheimer's Disease? More reason to add Indian cuisine to your diet! In this recipe I added jicama, only because I like it.

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    Serves: 4-5


    cups fry

    Units: US | Metric


    1. 1
      Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute.
    2. 2
      Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side.

    Ratings & Reviews:


    Nutritional Facts for Cabbage-Potato Fry

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.6
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 324.5 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 6.7 g
    Sugars 7.6 g
    Protein 5.2 g

    The following items or measurements are not included:

    curry leaves

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