Curried Cabbage

Ingredients

Large wedge of cabbage shredded

One onion

One carrot

Extra greens such as spring onions, spinach, silver beet etc

3-4 mushrooms

1 small capsicum

1-2 tsp hot curry powder

1 vegetable stock cube

1 cup water

Method

Sauté onion and carrot, either in a non stick pan or with a little oil. Add the curry powder and heat through, 1-2 minutes. Add stock and water keeping the heat fairly high. Add the rest of the vegetables in order of hardness for cooking time, eg cabbage then capsicum then silver beet etc.

Keep simmering at a high heat to reduce the liquid. Once the extra liquid has evaporated serve immediately. For an extra flavour hit sprinkle fresh, finely chopped coriander leaves on top before serving.

I used red cabbage for this attempt, it needs longer to cook than white or green cabbage but I think the flavours will work equally well with either.

 

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