Cabbage and Potato with Cumin, Ginger and Coriander

by Bronwen Laight

Ingredients

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
Salt-to taste
Chilli-to taste
Fresh coriander, roughly chopped

Directions

Heat oil in a large non-stick pan and fry onion with ginger, cumin seed and garlic for 5 minutes. Add cabbage, potato, turmeric, chilli and salt and cook gently for about 10 minutes or until cabbage is soft. Serve with chopped coriander sprinkled on top. Nice with a poached or fried egg on top.

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

Get started!

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.