Recipe Details
Ingredients
-
1tablespooncoconut oil
-
1cupsliced red onion
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1large clovegarlic, minced
-
½teaspooncumin seeds
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½headgreen cabbage, thinly sliced
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1teaspoonsalt
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1teaspooncurry powder
-
½teaspoongaram masala
Cooking Directions
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Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
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Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.
Cook’s Note
I used about 6 cups of sliced cabbage.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories96 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 3g |
14% |
| Cholesterol 0mg |
0% |
| Sodium 544mg |
24% |
| Total Carbohydrate 15g |
6% |
| Dietary Fiber 4g |
15% |
| Total Sugars 7g |
|
| Protein 3g |
6% |
| Vitamin C 62mg |
69% |
| Calcium 97mg |
7% |
| Iron 1mg |
4% |
| Potassium 420mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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