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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Vegan Courtney's Note:

    This is an authentic Indian cabbage and pea curry. The recipe is designed to replicate the cabbage and peas dish at our local Indian restaurant. Hope you enjoy it! It's very spicy (i.e, it might make you cry), so you may want to tone it down a little.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shred the cabbage coarsely.
    2. 2
      Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
    3. 3
      Heat the spices gently for about 2 minutes, stirring often.
    4. 4
      Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
    5. 5
      Add the water and the peas.
    6. 6
      Cover, and cook over medium heat for 20 minutes.
    7. 7
      Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
    8. 8
      There should be very little or no excess liquid at this point.
    9. 9
      Serve hot with basmati rice.
    10. 10
      Enjoy!

    Ratings & Reviews:

    • on August 03, 2004

      55

      This is how I make cabbage at home too! Sometimes, I toss in 2 medium chopped tomatoes for additional flavour and taste. We enjoy these with rotis!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2010

      55

      Very good recipe. I had originally made this dish according to a book called "New Indian Home Cooking." The book is quite well reviewed but the Cabbage and Peas did not taste very good. In contrast, this recipe was quite delicious. I followed the recipe as written, except that I added brimming teaspoons and tablespoons when the recipe called for spices. Very impressed!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2012

      35

      Gobi Mattar is one of my favorite dishes, but I think this recipe had a lot of unnecessary ingredients that takes away from the flavors rather than enhance it. 1) Adding in all the spices at once is a no no with Indian food... Adding in all the spices at once will not accomplish the same dish than if you take your time to let them release their flavors. First step is to add the oil, then cumin seeds for a few followed by the spices except always leave out the turmeric (can't be under cooked or over cooked) until later and then the cabbage, etc. 2) I wouldn't add the sugar, this dish is not supposed to be sweet. Instead I used garlic and ginger paste. 3) Also, if have asafoetida (hing) I would add about 1/4 tsp. That is all, carry on!

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

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    Nutritional Facts for Indian Cabbage and Peas

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 176.5
     
    Calories from Fat 82
    46%
    Total Fat 9.1 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 828.3 mg
    34%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 7.7 g
    30%
    Sugars 9.2 g
    37%
    Protein 5.6 g
    11%

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