Sauteed Cabbage with Carrots
Coconut and hot green chiles add a burst of flavor to this vegetable side dish recipe.
Ingredients
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3 tablespoons cooking oil
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1 tablespoon brown mustard seeds
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1/4 teaspoon asafetida*
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8 cups shredded cabbage
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1 cup shredded carrots
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1/2 cup dried unsweetened coconut flakes
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1/4 cup finely chopped fresh cilantro
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1 to 2 hot green chiles (such as serrano), seeded and cut into thin strips
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2 tablespoons sugar
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1 teaspoon salt
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1 tablespoon lime juice
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1/3 cup chopped unsalted dry-roasted peanuts
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Lime wedges
Directions
1.
In a 12-inch skillet heat the oil over medium-high heat. Add mustard seeds and asafetida. Cook and stir for 30 seconds. Add cabbage, carrots, coconut, cilantro, chile peppers, sugar, and salt. Reduce heat to medium. Cook and stir for 4 to 6 minutes or just until cabbage is cooked. Remove from heat. Stir in lime juice. Transfer to a serving platter. Sprinkle with peanuts. Serve immediately or at room temperature with lime wedges. Makes 4 servings.
Note
Asafetida is a spice commonly used in Indian cooking to aid in digestion. It has a strong odor that fades with cooking and contributes an onionlike flavor.
Nutrition information
Calories 290, Total Fat 20 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 6 g, Sodium 621 mg, Carbohydrate 24 g, Total Sugar 16 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin C 92%, Calcium 9%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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