Indian Cabbage And Carrots Recipe

Name: Indian Cabbage And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb cabbage, cored and shredded; 3/4 lb carrot, grated; 1 jalapenos or 1 serrano pepper, cut into thin strips; 4 tablespoons vegetable oil; 1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds; 1 whole dried red chili; 1 1/4 teaspoons salt; 1/2 teaspoon sugar; 1/4 cup fresh cilantro, chopped; 1 tablespoon lemon juice

Servings: persons

1
Heat oil in a wok or deep, wide skillet over a medium-high flame.
2
When hot, put in mustard seeds.
3
As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
4
Stir once.
5
Within seconds the chili will turn dark red.
6
Put cabbage, carrots, and hot pepper in the pan.
7
Turn the heat down to medium and stir the vegetables for about 30 seconds.
8
Add salt, sugar and cilantro.
9
Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
10
Stir in lemon juice.
11
Remove red chili and serve.
12
Note: You may want to have a lid handy for when the mustard seeds begin to pop.
13
They're hot little projectiles before they're mixed with the veggies.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3/4 lb cabbage, cored and shredded, 3/4 lb carrot, grated, 1 jalapenos or 1 serrano pepper, cut into thin strips, 4 tablespoons vegetable oil, and more.

Yes, Indian Cabbage And Carrots falls under the Soups & Stews 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.

That's it — enjoy your meal!

Indian Cabbage And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions