Curried Cabbage Recipe
Summary
Ingredients
| Oil | 4 Tablespoon | |
| Onions | 2 , chopped | |
| Mustard seeds | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Coriander | 2 Teaspoon | |
| 2 large carrots, sliced 1/2 inch thick | ||
| 2 stalks celery, sliced 1/2 inch thick | ||
| Cabbage | 1/2 Pound, shredded | |
| Tomato juice | 1 Cup (16 tbs) | |
| Basil | 1 Teaspoon | |
| Bay leaf | 1 | |
| Salt | To Taste | |
Directions
In a large skillet, heat oil to a medium-hot temperature and stir-fry onions with spices for a minute or two.
Add carrots, then celery and cabbage, tossing and stirring a few more minutes to cook the vegetables evenly with the spices.
Add tomato juice, basil, bay leaf and salt to taste.
Cover pan and steam for a few minutes until carrots are tender but firm.
Keep warm until serving time but do not overcook.
Add carrots, then celery and cabbage, tossing and stirring a few more minutes to cook the vegetables evenly with the spices.
Add tomato juice, basil, bay leaf and salt to taste.
Cover pan and steam for a few minutes until carrots are tender but firm.
Keep warm until serving time but do not overcook.
Chef
