Curried Cabbage - 9g Carbs, 2g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
2 shallots
2 garlic cloves
1 piece ginger root -- 1-inch knob, sliced
2 Thai Bird's Eye chiles
2 tablespoons canola oil
2 teaspoons black mustard seed
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon asafetida
1 teaspoon kosher salt
2 tablespoons unsweetened shredded coconut
1 cup water
1 head cabbage -- shredded
Place the shallots, garlic, ginger, and chiles in a blender and pulse
until smooth.
Heat the oil in a skillet. Add the spices and coconut and cook, stirring occasionally, until the seeds begin to pop.
Add the remaining ingredients. Cover and cook, stirring occasionally,
until the cabbage is soft, about 5 to 15 minutes.
Serves: 4
Per serving: Cals 181 (38% fat); Fat 8g; Carbs 27g; Fiber 6g; Protein 5g; Sodium 641mg; Sugar 9g.
AuthorNote: Coconut adds a toothsome texture to this curry.
Cuisine: "Indian"
Source: "Everything Whole Foods Cookbook by Racheal Rappaport"
S(Formatted by Chupa Babi): "Aug 2012"
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Per Serving (excluding unknown items): 124 Calories; 10g Fat (66.8%
calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 482mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat
