Sautéed Cabbage With Peas Recipes

CABBAGE PEAS

Steps:

• Heat oil in pan. Once hot add mustard seeds and let it splutter.
• Add the onion and curry leaves once the seeds crackle. Saute till the onion looks translucent.
• Once the onion is translucent, add the chopped cabbage.
• Add in salt, turmeric, red chilli powder and coriander powder. Mix to combine, make sure all the cabbage is coated with the spices.
• Next add in the peas and mix.
• Cover and cook on medium heat till the cabbage is soft, around 5-6 minutes.
• Sprinkle chat masala/garam masala on top and add in the lemon juice (optional). Mix till well combined.
• Serve hot with Indian breads like roti or paratha.

SAUTEED INDIAN CABBAGE WITH CARROT & PEAS (V+GF)

Steps:

• Heat oil in a large pan/wok on a medium flame.
• Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
• Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
• Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
• After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
• Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
• Turn off the heat and transfer to a serving bowl.
• Garnish with fresh coriander (optional) and serve hot.

SAUTéED TURMERIC CABBAGE

Steps:

• In a saute pan, add oil, saute garlic and onions to two minutes
• Add turmeric powder, cabbage, and green peas. Followed by the broth. Combine well.Tip - I like to use my food processor with the shredding attachment which is quick and easy
• Season with salt and pepper.
• Cook for 5 to 8 minutes or until desired tenderness (you want the cabbage tender but still have a bite).
• Serve hot. Leftovers can be kept in the fridge for 4 to 5 days.

SAUTéED CABBAGE WITH PEAS

Steps:

• In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook, stirring often, until tender and golden, about 8 minutes.
• Add cabbage, salt, sugar, and pepper, and cook until cabbage is tender-crisp, about 5 minutes, stirring often. Stir in broth, and cook 10 minutes or until cabbage is tender. Spoon mixture into bowl; cover and refrigerate up to 1 day.
• To complete, return cabbage mixture to skillet; add frozen peas and dill. Cook over medium heat, stirring frequently, 12 to 15 minutes, until heated through.