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.
|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|
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- 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.
For more winning reader recipes,go to this collection.