Aleecha Vegetable Stew

1. Boil the cabbage until softened. Fry onions in butter until translucent.

2. Add curry powder - cook for 1 minute.

3. Add 1/4 cup water to the onion mixture, cook for 5 minutes add carrots and potatoes and cook 15 minutes add cauliflower, cook 5 minutes add cabbage, cook for 15 minutes. Serve.

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Nutrient	Quantity
Total fats	4.7574 g
Protein	12.9866 g
Carbohydrates	101.6524 g
Energy	459.875 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0633 g
Water	964.3505 g
Aspartic acid	1.8671 g
Calcium, Ca	376.395 mg
Lutein + zeaxanthin	1677.635 g
Fiber, total dietary	30.0154 g
Fatty acids, total saturated 22:0	0.0011 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	53065.073 g
Niacin	7.5463 mg
Vitamin A, RAE	5348.6255 g
Arginine	1.1623 g
Riboflavin	0.5516 mg
Tocopherol, beta	0.064 mg
Fatty acids, total polyunsaturated 15:0	0.0011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0241 g
Fatty acids, total saturated 20:1	0.0033 g
Glutamic acid	3.8076 g
Sodium, Na	491.721 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0206 g
Total lipid (fat)	4.7574 g
Manganese, Mn	2.105 mg
Fructose	9.2492 g
Proline	0.5709 g
Fatty acids, total saturated 16:0	0.6099 g
Fatty acids, total saturated 8:0	0.0008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	26.0563 g
Choline, total	111.8881 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0016 g
Sugars, total	47.0997 g
Serine	0.5628 g
Fatty acids, total saturated 10:0	0.0104 g
Fatty acids, total saturated 18:0	0.1163 g
Vitamin B-6	1.4642 mg
Selenium, Se	5.2669 g
Ash	8.8671 g
Fatty acids, total saturated 18:1 undifferentiated	1.3671 g
Pantothenic acid	2.7551 mg
Phenylalanine	0.6006 g
Copper, Cu	0.5791 mg
Betaine	5.0304 mg
Thiamin	0.7007 mg
Methionine	0.1894 g
Iron, Fe	4.4904 mg
Carbohydrate, by difference	101.6524 g
Phosphorus, P	409.001 mg
Folate, total	254.568 g
Tocopherol, gamma	0.1794 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Lycopene	6.4 g
Alanine	0.9552 g
Valine	0.6934 g
Fatty acids, total saturated 18:2 undifferentiated	1.7488 g
Glycine	0.5361 g
Carotene, alpha	22282.17 g
Glucose (dextrose)	11.747 g
Fatty acids, total saturated 14:0	0.0566 g
Zinc, Zn	2.8207 mg
Isoleucine	0.6679 g
Maltose	0.0089 g
Fatty acids, total polyunsaturated	1.813 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	0.9283 g
Tocotrienol, alpha	0.2196 mg
Vitamin A, IU	107015.3295 IU
Folate, DFE	254.568 g
Tryptophan	0.1608 g
Vitamin C, total ascorbic acid	118.3651 mg
Phytosterols	64.42 mg
Fatty acids, total polyunsaturated 16:1 c	0.0016 g
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	0.5651 g
Fatty acids, total saturated 20:0	0.0016 g
Fatty acids, total saturated 6:0	0.0024 g
Starch	9.152 g
Tyrosine	0.4146 g
Vitamin K (phylloquinone)	167.8999 g
Fatty acids, total saturated	0.8186 g
Histidine	0.3855 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	1.395 g
Threonine	1.407 g
Folate, food	254.568 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0011 g
Vitamin E (alpha-tocopherol)	6.0504 mg
Magnesium, Mg	145.17 mg
Lysine	0.9842 g
Potassium, K	2886.5 mg
Fatty acids, total polyunsaturated 24:1 c	0.0011 g
Cystine	0.5898 g
Fluoride, F	25.205 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	1	22.25	5.162	0.089
Butter	0.25	21.375	0.9821	1.8
Cauliflower	0.5	13.375	2.659	0.1498
Carrot	5	262.4	61.312	1.536
Onion	2	120	28.02	0.3
Potato	1.5	0	0	0
Curry powder	1 tablespoon	20.475	3.5173	0.8826