Ingredients

8 cups thinly sliced green cabbage (1½ pounds, or half of a very large head)
1 tablespoon chopped garlic
1 cup thinly sliced red onion
1 cup diced tomato
1 cup grated carrots
1 cup thinly sliced green bell pepper
1 tablespoon curry powder
1 ½ teaspoons Kosher salt, or ¾ teaspoon fine salt
Lemon wedges

Directions

Grab your widest sauté pan, mine is about 12 inches. Begin by warming a couple tablespoons of oil in the pan. Add the garlic and onion and sauté for a few minutes. Next add the diced tomato and simmer with the onions until it looks saucy and broken down. Add the grated carrots and stir for a few minutes, then add the sliced bell peppers and give that just one more minute.

Add the curry powder and salt to the mixture and stir well. Add the cabbage to the pan, pour in a splash of water, cover the pan, and let it steam for one minute. Remove the lid, you’ll see that the cabbage has started to wilt a bit. Stir to mix everything together. Keep tossing and stirring until the cabbage is just how you like it.

Now, how thinly you sliced your vegetables and how you crisp you like them will determine how much longer to cook. I found that the whole process from start to finish took about 10 minutes for me to achieve just-crisp vegetables. My cabbage was sliced quite thin so it only took a few minutes.

Serve with a scoop of rice and g-nut sauce for a delicious vegetarian/vegan meal. Make sure to include some lemon wedges to squeeze over everything to brighten the taste.

Country:
Uganda


Notes and Instructions

Recipe and photo credit: Linda McElroy