Cabbage-Potato Fry Recipe

Name: Cabbage-Potato Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded cabbage; 1 large red potatoes, peeled, chopped; ½ cup peas; 1 cup jicama, chopped; 5 green chilies, chopped; 10 -11 fresh curry leaves; ½ tablespoon turmeric powder; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons mustard seeds; ½ teaspoon salt; 3 tablespoons olive oil

Servings: persons

3 cups shredded cabbage
1 large red potatoes, peeled, chopped
½ cup peas
1 cup jicama, chopped
5 green chilies, chopped
10 -11 fresh curry leaves
½ tablespoon turmeric powder
1 ½ teaspoons cumin seeds
1 ½ teaspoons mustard seeds
½ teaspoon salt
3 tablespoons olive oil

1
Heat oil over medium heat.
2
Fry cumin seeds and mustard seeds until they pop.
3
Add curry leaves and green chiles and fry for another 1 minute.
4
Add peas, jicama, and potato.
5
Cook for 3 minutes.
6
Add shredded cabbage, turmeric, and salt.
7
Mix well.
8
Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft.
9
You can add a drizzle of water to keep vegetables from drying.
10
Eat as is or serve as a side.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups shredded cabbage, 1 large red potatoes, peeled, chopped, ½ cup peas, 1 cup jicama, chopped, and more.

Yes, Cabbage-Potato Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage-Potato Fry

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