Sauteed Cabbage with Carrots

Coconut and hot green chiles add a burst of flavor to this vegetable side dish recipe.

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3.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Sauteed Cabbage with Carrots

Reviews (0)

3.5 by 3 people

Rate This!

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.

From the Test Kitchen

*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.

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Nutrition Facts (Sauteed Cabbage with Carrots)

  • Per serving:
  • 290 kcal ,
  • 20 g fat
  • (5 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 621 mg sodium ,
  • 24 g carb. ,
  • 5 g fiber ,
  • 16 g sugar ,
  • 6 g pro.
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