CABBAGE WITH GREEN PEAS
Make and share this Cabbage With Green Peas recipe from Food.com.
Provided by Chef Dudo
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Core the cabbage and slice into fine long shreds.
- Preheat the oil over medium-high heat in a large heavy skillet.
- When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
- Add the cabbage and peas, stirring to mix well.
- Add the turmeric and cayenne, mixing well.
- Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
- Cover and cook an additional 2 minutes.
- Remove from heat, add the garam masala, stir gently to mix and serve.
SAUTéED CABBAGE WITH PEAS
Steps:
- In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook, stirring often, until tender and golden, about 8 minutes.
- Add cabbage, salt, sugar, and pepper, and cook until cabbage is tender-crisp, about 5 minutes, stirring often. Stir in broth, and cook 10 minutes or until cabbage is tender. Spoon mixture into bowl; cover and refrigerate up to 1 day.
- To complete, return cabbage mixture to skillet; add frozen peas and dill. Cook over medium heat, stirring frequently, 12 to 15 minutes, until heated through.
Nutrition Facts : Calories 90 calories
CABBAGE MINESTRONE WITH CHICK PEAS
Minestrone can have many ingredients or few. This one has few, and yet its flavors are no less complex than my summer minestrones that have lots of different vegetables in them. Cabbage sweetens a broth as it simmers gently (and no, it won't smell like boiled cabbage). You can use red cabbage instead of green for this if you wish; that will add to the mix a whole family of flavonoids called anthocyanins, which are powerful antioxidants.
Provided by Martha Rose Shulman
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Drain the chick peas and set aside. Heat the oil over medium heat in a heavy soup pot and add the onion, carrot, and celery. Add 1/2 teaspoon salt and cook, stirring often, until the mixture is fragrant and the vegetables tender, about 10 minutes. Stir in half the minced garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for 5 to 10 minutes, until the tomatoes have cooked down a bit. Add the cabbage, stir together for a minute, then add the drained chick peas, 2 quarts water, and the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer 1 hour, or until the beans are just about tender.
- Add the remaining garlic and salt to taste, cover and continue to simmer another 30 minutes to an hour, until the beans are thoroughly cooked and the soup very fragrant. Add a cup more water if it seems too thick. Add pepper, taste and adjust salt. Remove the bouquet garni.
- Add the pasta and cook until the pasta is cooked al dente, 5 to 10 minutes. Serve, passing the Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 7 grams
WARM CABBAGE AND GREEN BEANS
Provided by Elaine Louie
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
- To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the cabbage is wilted, about 5 minutes. Add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom and ginger. Cook over low heat, stirring occasionally, until soft and fragrant, about 30 minutes.
- Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
- Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.
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