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


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.

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— Tolhurst Organic Customer

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