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Cabbage with Mustard Seeds and Coconut

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.888
Energy (kCal)615.9427
Carbohydrates (g)102.3567
Total fats (g)22.9307
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First heat the mustard oil in a wok (or large frying pan). | 2. When the oil is heated, add the mustard seeds and bay leaves. | 3. When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar. | 4. Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes. | 5. Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy). | 6. Serve with Basmati rice. | 7. Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mustard oil 1 tablespoon 123.76 0.0 0.0 14.0
    black mustard seed 1 tablespoon - - - -
    bay leaf 2 - - - -
    head cabbage 1 cored shredded - - - -
    salt 1 teaspoon - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    chili pepper flake 1 teaspoon - - - -
    green chilies 4 cut 388.6057 96.0 0.0 0.0
    coconut 1/3 cup grated desiccated 94.4 4.0613 0.888 8.9307

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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