Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
292
Calories
6g
Protein
18g
Fat
30g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbl butter
- 1 med cabbage head shredded
- 1/2 sm white onion - finely minced
- 1 cup shredded carrots
- 1/4 cup heavy cream
- 1 tsp curry powder
- 1 tsp salt (or 2 tspns sea salt)
- 1/2 tsp freshly-ground white pepper
Directions
1
In large skillet over medium heat, saute minced onion in butter until translucent.
2
Add shredded cabbage and continually toss for several minutes to partially cook. Sprinkle curry powder and white pepper over the cabbage and mix well.
3
Pour in heavy cream and allow 1 to 2 minutes for it to reduce. Add salt and stir in shredded carrots and continue cooking until the carrots are heated through. Do not overcook.
4
Category:Kenyan Recipes
5
Category:Kenyan Salads
Recipe sourced from
fandom