short 1 lb (400 gm) white cabbage 2 potatoes 2 onions 3 tbsp vegetable oil 1 tbsp curry powder 1/2 tsp ground black peppercorn and caraway seeds, each 1 bay leaf 2-3 clove buds 3-4 tablespoons tomato paste 2 cups chicken stock salt to taste parsley greens | Directions: Cut onion into circles and fry in the vegetable oil. Add curry powder and warm for 2-3 minutes over a low heat. Then add coriander, pepper, bay leaf, cloves and shredded cabbage. Stew, stirring constantly, for 10 minutes.
Peel and dice potato, add to vegetables with tomato paste and chicken stock. Stew over low heat until ready, then remove bay leaf and cloves from the vegetables, season with salt.
Serve hot with greens. |
