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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chef #262117's Note:

    This is from one of my favourite cook books, The Vegetarian Epicure (book2), by Anna Thomas. It is a recipe I do often as its economical, low cal and very tasty. When I'm not on a diet I serve it with naan bread! However I normally just eat it on its own. Just entered it because I wanted to get the nutritional values for it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shred the cabbage coarsley.
    2. 2
      Measure out the crushed red chilis, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
    3. 3
      Heat the vegetable oil in a large skillet (I use a large saucepan) and stir in the prepared spices. Heat the spices gently for about 2 minutes stirring often.
    4. 4
      Add the shredded cabbage and saute it stirring often, until it is all evenly coated with the spices and beginning to wilt, 10 to 15 minutes.
    5. 5
      Add the water and the peas, cover, and cook over medium heat for 20 minutes.
    6. 6
      Remove the cover, stir in the butter, garam masala, lemon juice, and sugar, and simmer uncovered, for another 10 to 15 minutes. There should be very little or no excess liquid at this point. ( although I like to leave some because I think it's delicious!).
    7. 7
      Stir in a little yogurt if desired and serve hot with rice and raita.

    Ratings & Reviews:

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    Nutritional Facts for Curried Cabbage and Peas

    Serving Size: 1 (410 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.9
     
    Calories from Fat 126
    49%
    Total Fat 14.0 g
    21%
    Saturated Fat 3.2 g
    16%
    Cholesterol 7.6 mg
    2%
    Sodium 1230.6 mg
    51%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 10.2 g
    40%
    Sugars 13.9 g
    55%
    Protein 8.4 g
    16%

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