Cabbage with peas, mustard seeds and coriander
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Cabbage hard core removed 800 g
- Peas fresh or frozen, shelled 300 g
- Green pepper deseeded 120 g
- Garlic peeled 15 g
- Extra virgin olive oil for softening 35 g
- Fresh coriander 6 g cooking and 6 g finish 12 g
- Mustard seeds dry seeds, not condiment 3 g
- Turmeric ground 2 g
- Cayenne pepper whole, remove 0.2 g
- Water for braising 200 g
- Parsley chopped 4 g
- Salt to taste 3 g
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Method
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Finely shred the cabbage and dice the green pepper. Wash and drain both vegetables thoroughly.
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Heat the oil over medium heat. Add the mustard seeds and stir for 30-45 seconds until they start to pop. Lower the heat, add the chopped garlic and pepper and soften for 5 minutes. Add the turmeric, whole chilli, cabbage, water, salt and 6 g chopped coriander. Stir and cover.
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Cook over low heat for 12-15 minutes, stirring occasionally. Add the peas and cook for another 5-7 minutes until both vegetables are tender. Remove the chilli.
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Divide all the vegetables and their juices between four plates. Finish with the reserved 6 g coriander and all the parsley.
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