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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This works as a great side dish for any curry. Ingredients:
1/2 onion, roughly chopped |
1 clove garlic, roughly chopped |
2 1/2 cm fresh ginger, chopped |
2 green chilies, deseeded and chopped |
4 tablespoons oil |
1 teaspoon cumin seed |
1 teaspoon ground turmeric |
500 g green cabbage, finely shredded |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon chili powder |
20 g unsalted butter |
Directions:
1. Put the onion, garlic, ginger and chilli in a food processor and whiz until finely chopped but not blended to a paste, or chop together with a knife.
2. Heat the oil in a heavy-based frying pan over a low heat and fry the onion mixture until softened but not browned.
3. Add the cumin seeds and tumeric to the pan and stir for 1 minute.
4. Mix the cabbage, stirring thoroughly until all the leaves are coated in the yellow paste.
5. Add the salt, pepper, ground cumin, coriander and chilli powder.
6. Stir to coat the cabbage, then cook for 10 minutes with the pan partially covered, stirring occasionally until the cabbage is soft.
7. If the cabbage becomes too dry and starts sticking to the pan, add 1-2 tablespoons of water.
8. Stir in the butter and season with salt.
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