Indian-Style Stir Fried Cabbage - Cook For Your Life- anti-cancer recipes

Indian-Style Stir Fried Cabbage

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Indian cuisine is loved throughout the world for its complex flavors and regional variety. While the more popular dishes tend to be the long-simmered sauces, there is a wealth of quick and just as...


Ingredients

  • 1 tablespoon coconut or grape seed oil
  • 2 teaspoons mustard seeds
  • 1 clove garlic, smashed, peeled and thinly sliced lengthwise
  • 1 thinly sliced small green chili, seeded
  • ½ small head of Savoy cabbage (about 1 pound), cored and shredded
  • ½ teaspoon sea salt, or to taste
  • Juice of 1 lime, divided
  • 2 tablespoons cilantro, chopped

Nutrition Facts

Calories

75 cals

Fat

4 g

Saturated Fat

0 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

1 g

Carbohydrates

10 g

Sugar

3 g

Fiber

4 g

Protein

3 g

Sodium

268 mg

Directions

  1. Heat the oil in a wok or wide sauté pan over a medium high heat until it starts to shimmer. Add the mustard seeds and cook until they start to jump and pop, about 30 seconds. Add the garlic and the chili and cook until they start to color and soften.
  2. Add the shredded cabbage, sprinkle with salt, and cook stirring until it starts to wilt, about 8 minutes.
  3. Add 1 tablespoon of water and half the lime juice to the hot pan. Turn the heat down to medium low and cook partially covered for about 5 minutes or until the cabbage is tender but not too soft. Add more water 1 tablespoon at a time if the cabbage becomes too dry.
  4. Turn the heat up to medium high again, uncover and cook to let any excess liquid evaporate. Mix in the remaining lime juice and the chopped cilantro, adjust for salt and serve.

Chef Tips

A wok is the best thing to use if available, it uses much less oil for cooking. If using a frying pan, add 1 tablespoon more oil.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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