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.
- 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
- 400 grams white cabbage - washed and sliced into thin strips
- A handful of coriander - chopped
- Heat the oil in a large saucepan on a lowish heat.
- Add the cumin and mustard seeds and let them sizzle and fry.
- Now add the onion and let it cook until it is translucent.
- At this point add the potato. Stir well and then cover the pan to let the potato cook for 3-4 minutes.
- 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.
- The dish is ready when the potato is cooked but the cabbage sill has a slight bite to it.
- Garnish with the coriander and serve.