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Indian Cabbage Recipe

Crispy Indian Cabbage Recipe – A Flavorful Vegan Delight

This Indian Cabbage Recipe transforms shredded cabbage into a crispy, flavorful vegan delight that's healthy and easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 4 cups shredded cabbage Use green cabbage for the best flavor
  • 1 cup shredded carrots Can substitute with other shredded vegetables like zucchini
  • 1 tablespoon chopped green chilies Remove seeds to reduce spiciness
  • 2 teaspoons grated ginger Fresh ginger is best for flavor
  • 1 teaspoon cumin seeds Ground cumin can be used in a pinch
  • ½ teaspoon turmeric Optional but recommended
  • ½ teaspoon red pepper flakes Adjust according to taste
  • salt Adjust to taste
  • 8-10 curry leaves Essential for authentic flavor
  • 3 tablespoons peanut oil or sesame oil Substitute with vegetable oil if needed
For the Garnish
  • ¼ cup fresh grated coconut Use fresh for the best results
  • 2 tablespoons chopped cilantro Parsley can be a substitute if unavailable
  • lemon juice Adjust to your liking
  • 4 tablespoons crushed peanuts or sesame seeds Can substitute with toasted sunflower seeds for nut-free options
Optional Add-ins
  • ½ teaspoon mustard seeds Recommended for depth but optional
  • ¼ cup chopped shallots or onions Use as desired or can omit

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine 2 teaspoons of grated ginger, 1 tablespoon of chopped green chilies, 1 teaspoon of cumin seeds, ½ teaspoon of turmeric, ½ teaspoon of red pepper flakes, and salt to taste with 3 tablespoons of peanut oil or sesame oil.
  3. Add 4 cups of shredded cabbage and 1 cup of shredded carrots to the bowl, tossing until coated.
  4. Fold in 8-10 curry leaves.
  5. Line a baking sheet with parchment paper and spread the cabbage mixture evenly.
  6. Roast for about 20-25 minutes, stirring halfway through.
  7. Remove the baking sheet and sprinkle with ¼ cup of fresh grated coconut and 2 tablespoons of chopped cilantro.
  8. Drizzle with fresh lemon juice to taste.
  9. Transfer to a serving bowl and garnish with 4 tablespoons of crushed peanuts or sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Ensure cabbage is shredded evenly for consistent cooking. Use fresh ingredients for optimal flavor.

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