Curry with White Cabbage

Ingredients

• 500 g white cabbage
• 3 firm potatoes
• 2 Tomatoes
• 2 tbsp germ oil
• 1 tsp turmeric
• 2 Bay leaves
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp freshly grated ginger
• 100 g peas (frozen)
• 1 tsp garam masala
• Salt
• chili powder

Instructions

1. 1.

   Clean the cabbage, remove the tough core and cut into fine strips. Peel, wash and dice the potatoes. Wash the tomatoes, halve them, remove seeds and stems, and cube the flesh.

2. 2.

   Sauté the potato cubes in hot oil for about 10 minutes until golden brown, then set aside. Add the cabbage to the same pot, stir in turmeric, bay leaves, coriander, cumin, and ginger. Return the potatoes and pour in about 50 ml water. Cover and simmer gently for about 10 minutes (add more water if needed).

3. 3.

   Add peas and tomato cubes, simmer another 10 minutes until vegetables are cooked yet still firm. Season with garam masala, salt, and chili. Serve hot, optionally with rice.