Red Cabbage and Peas with Cumin and Mustard Seeds - 8g Carbs, 3g Fiber
From: fatfreevegan.com
Prep time: 5 min
Cooking time: 12 min
Servings: 4
1/2 large head red cabbage (about 6 cups shredded)
Canola oil spray
1 tsp cumin seed
1/2 tsp mustard seed
1/8 – 1/4 tsp asafetida (optional–or use 1 tsp minced garlic)
1 1/2 cups frozen green peas
1/8 tsp red pepper (or to taste)
1/2 tsp-salt
1 Tbsp water
Quick squeeze of lemon juice
Core the cabbage and slice it very thin. Heat a deep skillet or wok. Once it's hot, spray it lightly with canola oil and sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute and add the asafetida. Add the peas and stir well, scraping the spices up from the bottom. Add the cabbage and sprinkle it with the red pepper and salt and stir well. Add 1 tablespoon of water and quickly cover. Reduce heat to low and cook for 8-10 minutes, stirring every couple of minutes. It's done when the cabbage is to the tenderness you like. Squeeze a little lemon juice over the top, stir, and serve.
Servings: 4
Nutrition per Serving: 50 Calories, 1g Total Fat, 10% calories from fat, 3g Protein, 0mg Cholesterol, 329mg Sodium, 8g Carbs, 3g Fiber
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