Indian Cabbage with Potatoes

• ½ head of cabbage (about 1 pound)
• 2 large potatoes (about ½ pound)
• 1 tbsp. peanut or canola oil
• ½ tsp. black mustard seeds
• ½ cup finely chopped onion
• ¼ tsp. finely chopped ginger root
• ¼ tsp cayenne pepper
• ¼ tsp ground turmeric
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• few pinches garlic powder
• ½ tsp salt
• 1 tomato, chopped
• juice of ½ lemon

Shred cabbage into coleslaw-size pieces and set aside. Peel potatoes and cut into pieces the size of sugar cubes. Place them in cold water to keep from turning brown. Set aside.

Heat oil in a large pot over medium heat. Add mustard seeds. When the mustard seeds start to pop, add the onion. Once the onion has turned light brown, add the well-drained potato cubes and saute for 5 minutes. Add shredded cabbage and stir while adding remaining spices and salt. Cook uncovered for about 20 minutes, stirring frequently. When vegetables are soft, add tomato and squeeze in the fresh lemon juice. Stir once and serve. Serves four.

Nutritional analysis per serving:

Calories: 135
Fat: 3.75 g
Protein: 2.4 g
Carbohydrate: 23 g
Sodium: 279 mg