Spiced Indian Cabbage with Beans
Recipe by Kasimira C Verdi from allrecipes.com
Dinner,Side Dish 40 Mins.
Ingredients
4
4 servings
- •2 tablespoons canola oil
- •1 teaspoon chopped fresh ginger
- •1 serrano pepper, finely chopped
- •1 teaspoon caraway seed
- •1 teaspoon cumin seed
- •1 teaspoon crushed fennel seed
- •1 teaspoon black mustard seed
- •1 teaspoon fenugreek seeds
- •1 teaspoon ground dried turmeric
- •0.25 teaspoon asafoetida powder
- •5 cardamom pods
- •0.5 medium head cabbage, sliced into strips
- •1 teaspoon salt
- •0.25 cup water, or as needed
- •juice from one lime
- •1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained
Instructions
- Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
- Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 184
- Carbohydrate: 23g
- Fat: 8g
- Fiber: 9g
- Protein: 7g
- Sugar: 4g
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