Reader recipe: Indian-style cabbage

Name: Reader recipe: Indian-style cabbage
Yield: 4
Ingredients: 1 Tbsp Rice bran oil, or use coconut oil if you prefer the taste; 1 tsp Black mustard seeds; 10 Curry leaves, use up to 15; ½ tsp Fresh ginger, finely chopped; 1 Green chilli, chopped; ½ head Cabbages, chopped, not as fine as coleslaw (Main); ½ tsp Ground turmeric; ½ tsp Ground coriander

for 4 people

Bite

From what was perhaps our toughest reader recipe competition to date, comes Ritu Kapoor’s winning recipe for Indian style cabbage. Chosen because we love yummy ideas for cabbage, it’s quick and easy and can be served as an accompaniment to many of the recipes featured in this issue. Ritu says she usually serves it with her South Indian fish curry.

Ingredients

1 Tbsp	Rice bran oil, or use coconut oil if you prefer the taste
1 tsp	Black mustard seeds
10	Curry leaves, use up to 15
½ tsp	Fresh ginger, finely chopped
1	Green chilli, chopped
½ head	Cabbages, chopped, not as fine as coleslaw (Main)
½ tsp	Ground turmeric
½ tsp	Ground coriander

Directions

Heat the oil in a heavy based pan or a small wok on a high heat.
Once the oil is hot add the mustard seeds and curry leaves (these will pop, so be careful), fry for a minute then add the chopped ginger and green chilli.
Fry for another minute then add the cabbage. Stir fry another couple of minutes then add the turmeric and coriander and season with salt and one grind of pepper.
Stir fry for another couple of minutes and serve.