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