Zulu Cabbage - African - 14g Carbs, 4g Fiber
Recipe By: Recipe from Josie Stow and Jan Baldwin's "The African Kitchen," Interlink Books, 2005
Serving Size: 7
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Vegan
1 small white cabbage head
1 green bell pepper
1 onion
2 tablespoons sunflower oil -- (2 to 3)
1 1/2 cups chopped canned tomatoes -- with juices
1 tablespoon curry powder
Salt and freshly ground black pepper -- to taste
Core the cabbage and pepper. Roughly chop the cabbage, pepper and onion.
Heat the oil and a large saute pan over a medium-high flame. Cook the
onion and pepper until the onion is translucent, about 6 minutes. Add the cabbage, cover and cook until it begins to wilt, about 5 minutes.
Reduce heat to low, add remaining ingredients and cook 30 minutes,
stirring occasionally and adding water if needed to prevent sticking.
Serve hot.
Makes 6 to 8 servings.
Cuisine: "African"
Source: "Congo Cookbook Guestbook and African Food Discussion"
S(Formatted by Chupa Babi): "June 2013"
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Per Serving (excluding unknown items): 95 Calories; 5g Fat (38.4% calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 146mg Sodium
Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 Fat.
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