Exotic Indian Cabbage

Exotic Indian Cabbage

12
KAY 0

"Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

12
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely the caraway seeds - but it all worked really well. The only changes I made were to use ghee instead of...

Most helpful critical review

This recipe is very good. You can also use either boiled and diced carrot or potato as a substitute for the beans or even some boiled green peas.

This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely the caraway seeds - but it all worked really well. The only changes I made were to use ghee instead of...

A wonderful dish that won rave reviews from our guests! I served it as a side with salmon in coconut milk and naan, but this superb dish offers rich and complex flavors, and deserves to be an en...

Delish! Envy of the lunch room the next day. I didn't have a fresh chile on hand, so I used 1/8 tsp (maybe more like 1/4 tsp) of cayenne pepper. I also crunched up the whole spice seeds a bit...

This recipe is very good. You can also use either boiled and diced carrot or potato as a substitute for the beans or even some boiled green peas.

I made this with black-eyed peas for New Year's Day, and I will definitely make this one again. I substituted bagged cole slaw mix for the shredded cabbage, which made it extremely quick and co...

I enjoyed this one quite a bit! I was actually looking for a recipe to use up some cabbage and fennel seeds, so I almost passed this one by as I did not have some of the other ingredients. I d...

This was a great, easy side dish. I would reduce the salt to 3/4 tsp next time, but I don't feel the saltiness ruined the dish this time. It was great served with an indian-spiced ground beef ...

I followed this recipe exactly except that I used a cauliflower instead of a cabbage. I love Indian food, but there was at least one spice in there that I didn't like the flavor of. Honestly, I...

This was good, though I have to say I didn't have all the spices. I added what I had then added some extra hot curry powder. I picked this recipe because I had some extra cabbage left over. I...