Cabbage and Potato with Cumin, Ginger and Coriander
by Bronwen Laight
4 cups finely sliced cabbage
2 large potatoes, cooked, cooled and cubed
1 onion, halved and sliced
1 tbsp oil
1 tsp grated ginger
1 tsp cumin seeds
2 cloves crushed garlic
1 tsp turmeric
Fresh coriander, roughly chopped
The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.
— Julie, Hathersage
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.