West Indian
Sambharo (Warm Cabbage and Carrot Toss)
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Sambharo (Warm Cabbage and Carrot Toss) is West Indian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the fresh side and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Shred the cabbage into long thin strips and cut the carrots into matchsticks of roughly the same length, so the two soften at the same rate.
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Heat the oil in a wide pan or kadai over high heat for about 1 minute, add the mustard seeds and wait the 20 seconds it takes for them to pop.
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Add the slit green chilies and asafoetida, let them sizzle 10 seconds, then pull the pan off the flame and stir in the turmeric so it colours the oil without scorching.
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Return the pan to high heat, tip in the cabbage and carrot all at once and toss for 3 minutes, keeping everything moving so it sears in the hot oil rather than sitting and steaming.
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Add the salt and sugar and toss 1 minute more, until the cabbage has lost its stiffness and turned glossy but a strip still snaps when you bite it.
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Turn off the heat straight away and squeeze in the lemon juice, because the pan carries enough heat to keep softening it and every extra minute on the flame costs you the crunch.
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Serve it warm or at room temperature beside thepla, khichdi, or a plate of rice and dal.
Watch how to cook Sambharo (Warm Cabbage and Carrot Toss)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Sambharo (Warm Cabbage and Carrot Toss), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The protein alongside
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Sambharo (Warm Cabbage and Carrot Toss) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 7 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 320 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Sambharo (Warm Cabbage and Carrot Toss) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.