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Jessica DeWitt: "I had a cabbage and a cauliflower that I wanted t…" Read More
11Ingredients
30Minutes
80Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 whole cabbage (shredded, you can use pre-shredded bag, too)
- 1 cup riced cauliflower (you can use frozen, too)
- 1 cup frozen peas
- 1 onion (diced)
- 1 Tbsp. coconut oil
- 1/2 tsp. sea salt
- 1 tsp. fresh ginger (minced)
- 1/2 lemon juiced
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 tsp. curry
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium200mg6% |
Protein3g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A15% |
Vitamin C40% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Jessica DeWitt a year ago
I had a cabbage and a cauliflower that I wanted to use, and this recipe for the bill perfectly! What a delicious and affordable vegan meal! I had to substitute coconut oil for olive oil and corn for peas, but still turned out great. I also doubled the recipe and added thin rice noodles, which made the dish resemble Singapore noodles. I will definitely keep this recipe in mind for future meals and variations.
Yummly User 5 years ago
This was delish! I did add garlic, and didn't have peas, so used broccoli as a substitute. I will be making this again for sure!
Dana Schaffer 6 years ago
I was unsure at first because of the curry powder, but this came out great... next time I make it I'm going to add more seasonings since they were subtle.