An excellent vegetable accompaniment, this is a very versatile spicy dish that can also be served as a warm side salad. It's so quick to make that it can be a handy last minute addition to any meal.
50 g (2 oz) 4 tbsp margarine
2.5 ml (1/2 tsp) white cumin seeds
3 - 8 dried red chillies, to taste
1 small onion, sliced
225 g (8 oz) 2 1/2 cups cabbage, shredded
2 carrots, grated
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) lemon juice
2.5 ml (1/2 tsp) white cumin seeds
3 - 8 dried red chillies, to taste
1 small onion, sliced
225 g (8 oz) 2 1/2 cups cabbage, shredded
2 carrots, grated
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) lemon juice
method
1. Melt the margarine in a saucepan and fry the white cumin seeds and dried red chillies for about 30 seconds.
2. Add the sliced onion and fry for about 2 minutes. Add the cabbage and carrots and stir-fry for a further 5 minutes until the cabbage is soft.
3. Finally, stir in the salt and lemon juice and serve.
2. Add the sliced onion and fry for about 2 minutes. Add the cabbage and carrots and stir-fry for a further 5 minutes until the cabbage is soft.
3. Finally, stir in the salt and lemon juice and serve.
serving amount
serves 4
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