Exotic Indian Cabbage Recipe
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Exotic Indian Cabbage

By: KAY  
"Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables."

Rating: This weblink has been rated 11 times with an average star rating of 4.0 Read Reviews (10)

Rate/Review | 374 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons canola oil
  • 1 teaspoon chopped fresh ginger
  • 1 serrano pepper, finely chopped
  • 1 teaspoon caraway seed
  • 1 teaspoon cumin seed
  • 1 teaspoon crushed fennel seed
  • 1 teaspoon black mustard seed
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground dried turmeric
  • 1/4 teaspoon asafoetida powder
  • 5 cardamom pods
  • 1/2 medium head cabbage, sliced into strips
  • 1 teaspoon salt
  • 1/4 cup water, or as needed
  • juice from one lime
  • 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained

Directions

  1. Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
  2. Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 184 | Total Fat: 8.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2006 by Mary M. 
I made this with black-eyed peas for New Year's Day, and I will definitely make this one... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by Cook-a-holic 
This recipe is very good. You can also use either boiled and diced carrot or potato as a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by Ann Weber 
A wonderful dish that won rave reviews from our guests! I served it as a side with salmon in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2007 by librarylady 
Delish! Envy of the lunch room the next day. I didn't have a fresh chile on hand, so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Caroline C 
This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by Christine M Supporting Member (Click to learn more about Supporting Membership)
I enjoyed this one quite a bit! I was actually looking for a recipe to use up some cabbage... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2008 by quarter 
I followed this recipe exactly except that I used a cauliflower instead of a cabbage. I love... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by GoodEater 
This was a great, easy side dish. I would reduce the salt to 3/4 tsp next time, but I don't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2007 by JulieCC Supporting Member (Click to learn more about Supporting Membership)
This is pretty tasty. If I make it again, I will use butter, not canola oil, as I think the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by GUERNSEY21 
This was good, though I have to say I didn't have all the spices. I added what I had then... MORE

 
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