Curry Cabbage

Ingredients

• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tsp BlixSam Piets-my-nou
• 1 medium cabbage, shredded
• 2 onions, thinly sliced
• 1 tsp cumin seeds
• 10–12 fresh curry leaves
• 4 green cardamom pods, lightly crushed
• 1 tbsp fresh ginger, grated
• 500 ml chicken stock
• 1 tsp freshly ground black pepper
• Salt, to taste
• Fresh coriander, chopped (for garnish)

Method

1. Heat the olive oil in a large pot over medium heat.
2. Bloom the BlixSam Bazaar Kerrie and BlixSam Piets-my-nou in the hot oil for 30–60 seconds until fragrant.
3. Add the cumin seeds, curry leaves and cardamom pods and cook for 1 minute.
4. Stir in the onions and cook until soft and lightly golden.
5. Add the grated ginger and cook for another minute.
6. Add the shredded cabbage and toss until well coated in the spices.
7. Pour in the chicken stock and season with black pepper.
8. Cover and simmer for 20–25 minutes, stirring occasionally, until the cabbage is tender and most of the liquid has reduced.
9. Taste and season with salt if needed.
10. Garnish with fresh coriander and serve hot.

BlixSam Tip

Perfect With

• Buttered rice
• Soft roti
• Pap
• Grilled chicken
• Lamb curry

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