Spiced cabbage

It wasn't until I met Steve that I realised how lucky I was that the vegetables my mum fed me as a child weren't just boiled in water.  As a result I really enjoy vegetables and constantly challenge Steve to eat food that he has an aversion to.  Sometimes I manage to convert him to the green side; other times I'm not so successful.

This dish is an instance where he conceded that "This is the tastiest cabbage that I have ever eaten." but quickly followed it up with "Please don't make me eat it ever again.".  It wasn't the glowing endorsement that I was hoping for but my mum, my auntie and I enjoyed it and I say the majority rules!  I hope you give it a go.  It is best served as a side dish to a curry that has a sauce e.g. the butterbean curry.

Serves 4

Ingredients

• 2 tablespoons of light tasting vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 small onion - chopped
• 1 large potato - peeled and diced
• 2 teaspoons coriander-cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/4 teaspoon red chilli
• 1 small green chilli - finely chopped
• 5 grams root ginger - peeled and grated  (about 1/2 cm cubed)
• 1 clove garlic - crushed
• Water
• 400 grams white cabbage - washed and sliced into thin strips
• A handful of coriander - chopped

Method

1. Heat the oil in a large saucepan on a lowish heat.
2. Add the cumin and mustard seeds and let them sizzle and fry.
3. Now add the onion and let it cook until it is translucent.
4. At this point add the potato.  Stir well and then cover the pan to let the potato cook for 3-4 minutes.
5. Add the coriander-cumin powder, turmeric, salt, red chilli, green chilli, ginger, garlic and a tablespoon of water.  Stir well and then add the cabbage and stir again.  Cover the pan and let the cabbage cook.
6. The dish is ready when the potato is cooked but the cabbage sill has a slight bite to it.
7. Garnish with the coriander and serve.

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