Fried Spiced Cabbage

 500 g white cabbage
 2 tbsp sunflower oil
 1 large onion, peeled and finely chopped
 1 tsp crushed garlic
 1 tsp finely grated ginger
 1 tsp cumin powder
 1 tsp mustard seeds
 ½ tsp tumeric
 ½ tsp red chilli powder
 salt to taste
 2 tbsp chopped coriander leaves
1

Finely shred the cabbage.

2

Heat the oil in a large pan over a medium heat and add the mustard seeds, as soon as they begin to splutter, add the ginger, garlic and stir for a few seconds, put the chopped onions into the pan and fry until they turn golden in colour.

3

Add the turmeric, cumin, chilli and salt, stir and splash a little water to prevent the spices from sticking to the pan, then add the cabbage with 50ml (3 tbsp) water, stir well and turn the heat down, cover the pan and cook for 5 to 7 minutes until the cabbage has cooked but is still crisp.

4

Stir in the chopped coriander leaves before serving.

5

Serve as a side dish

CategoryCuisineCooking Method

Ingredients

 500 g white cabbage
 2 tbsp sunflower oil
 1 large onion, peeled and finely chopped
 1 tsp crushed garlic
 1 tsp finely grated ginger
 1 tsp cumin powder
 1 tsp mustard seeds
 ½ tsp tumeric
 ½ tsp red chilli powder
 salt to taste
 2 tbsp chopped coriander leaves

Directions

1

Finely shred the cabbage.

2

Heat the oil in a large pan over a medium heat and add the mustard seeds, as soon as they begin to splutter, add the ginger, garlic and stir for a few seconds, put the chopped onions into the pan and fry until they turn golden in colour.

3

Add the turmeric, cumin, chilli and salt, stir and splash a little water to prevent the spices from sticking to the pan, then add the cabbage with 50ml (3 tbsp) water, stir well and turn the heat down, cover the pan and cook for 5 to 7 minutes until the cabbage has cooked but is still crisp.

4

Stir in the chopped coriander leaves before serving.

5

Serve as a side dish

Fried Spiced Cabbage
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 500 g white cabbage
 2 tbsp sunflower oil
 1 large onion, peeled and finely chopped
 1 tsp crushed garlic
 1 tsp finely grated ginger
 1 tsp cumin powder
 1 tsp mustard seeds
 ½ tsp tumeric
 ½ tsp red chilli powder
 salt to taste
 2 tbsp chopped coriander leaves

DIRECTIONS

1

Finely shred the cabbage.

2

Heat the oil in a large pan over a medium heat and add the mustard seeds, as soon as they begin to splutter, add the ginger, garlic and stir for a few seconds, put the chopped onions into the pan and fry until they turn golden in colour.

3

Add the turmeric, cumin, chilli and salt, stir and splash a little water to prevent the spices from sticking to the pan, then add the cabbage with 50ml (3 tbsp) water, stir well and turn the heat down, cover the pan and cook for 5 to 7 minutes until the cabbage has cooked but is still crisp.

4

Stir in the chopped coriander leaves before serving.

5

Serve as a side dish