Recipe for red cabbage and potato sabzi

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The term sabzi refers to any cooked vegetable, so it can be made from almost anything. Cabbage is one of the most popular versions – usually white cabbage, but I created this red cabbage version in the UK and my daughters are huge fans. Such a simple dish, but I think it’s even better than the cabbage version.

Times

Preparation time: 10 minutes

Cooking time: 30 minutes

It serves

6

Ingridients

  • 400 g of potatoes, peeled and cut into 2 cm pieces
  • 5 teaspoons of rapeseed oil
  • ½ tsp nigella seeds
  • 4 large garlic cloves, grated
  • 15 g grated ginger
  • 400 g of red cabbage, grated
  • 1-2 small green chilies, chopped, or 1 teaspoon chili powder
  • ½ tsp ground turmeric
  • 2 teaspoons of ground coriander

The method

1. Boil the potatoes in a pan of water until soft but not mushy. Drain and then set aside.

2. Heat the oil in a pan over a medium heat, then add the nigella seeds. When they start to sizzle, add grated garlic and ginger and cook for a minute. Then add shredded cabbage, chopped chili or chili powder and a pinch of salt.

3. Cover the pan and cook on moderate heat for 3-4 minutes, then add potatoes, turmeric and ground coriander.

4. Stir gently (you want the potato pieces to remain intact), then cover the pan again and cook for a further 5-6 minutes, stirring occasionally.

5. Remove from heat and let rest for 5 minutes before serving with warm roti or flatbread of your choice.

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