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    You are in: Home / Recipes / Curried Cabbage and Carrots Recipe
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    Curried Cabbage and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mercy's Note:

    Flavorful sauteed vegetables with a rich and creamy curry sauce!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large skillet over medium heat, sauté minced onion in butter until translucent.
    2. 2
      Add shredded cabbage and continually toss for several minutes to partially cook.
    3. 3
      Sprinkle curry powder and white pepper over the cabbage and mix well.
    4. 4
      Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
    5. 5
      Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).

    Ratings & Reviews:

    • on June 14, 2006

      55

      This was flavorful! Used my own homemade curry powder. I wish I had seen the words "or coconut milk" that were in parenthesis-was too late to substitute. Can only imagine what this would taste like with coconut milk! The ingredients were out of order and I lost my place at one point. Normally I would deduct a point for that, but your recipe is so good...lol. Served with steamed sticky rice and marinated teriyaki pork chops. This would be heavenly over basmati rice! Thank you very much for posting this recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Cabbage and Carrots

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 116.1
     
    Calories from Fat 70
    60%
    Total Fat 7.7 g
    11%
    Saturated Fat 4.7 g
    23%
    Cholesterol 23.7 mg
    7%
    Sodium 458.8 mg
    19%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 4.2 g
    16%
    Sugars 6.5 g
    26%
    Protein 2.7 g
    5%

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