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This is a really interesting way to serve cabbage that not only goes perfectly with curries but any robust food (a nice lamb stew, for instance). Because of the way it cooks down you'll need more cabbage than you think.
Ingredients
Makes 2 servings
- 1 medium savoy cabbage
- 1 tomato
- 3 spring onions
- 3 cloves of garlic
- 1" thumb of ginger
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¾ tsp salt
- ¼ tsp tumeric
- 125ml water
Preparation
Cut the cabbage and spring onions into strips and cut the tomato into chunks. Peel and grate the ginger and garlic. Put the whole lot with the salt, turmeric, cumin, coriander and water into a wide pan over a medium heat.
Bring the pan to the boil and leave it boiling, stirring occasionally. The dish is cooked when all of the water has boiled away, so you'll need to keep a close watch and keep stirring at the end (about 6 to 8 minutes).
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Comments
I make this with the addition of cayenne pepper for a kick if you like things hot!
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