1/1 Photo of Indian Cabbage and Carrots
Stephanie in Pittsburgh's Note:
A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.
My Private Note
Units: US | Metric
- 3/4 lb cabbage, cored and shredded
- 3/4 lb carrot, grated
- 1 jalapenos or 1 serrano pepper, cut into thin strips
- 4 tablespoons vegetable oil
- 1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds
- 1 whole dried red chili
- 1 1/4 teaspoons salt
- 1/2 teaspoon sugar
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1Heat oil in a wok or deep, wide skillet over a medium-high flame.
- 2When hot, put in mustard seeds.
- 3As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
- 4Stir once.
- 5Within seconds the chili will turn dark red.
- 6Put cabbage, carrots, and hot pepper in the pan.
- 7Turn the heat down to medium and stir the vegetables for about 30 seconds.
- 8Add salt, sugar and cilantro.
- 9Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- 10Stir in lemon juice.
- 11Remove red chili and serve.
- 12Note: You may want to have a lid handy for when the mustard seeds begin to pop.
- 13They're hot little projectiles before they're mixed with the veggies.
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Nutritional Facts for Indian Cabbage and Carrots
Serving Size: 1 (138 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 197.5
- Calories from Fat 133
- Total Fat 14.7 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 802.6 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 5.0 g
- Sugars 8.4 g
- Protein 3.0 g