Ugandan Curried Cabbage
Serves     6-8 people as a side dish


4 tablespoons vegetable oil for sautéing
1 medium onion, finely diced
2 cloves of garlic, minced
2 carrots, peeled and grated
1 green pepper, cut into thin strips
2 teaspoons salt
3 teaspoons curry powder (or can use 2 teaspoons turmeric powder)
½ teaspoon ground ginger
2 tomatoes, diced
1 medium head of green cabbage, shredded or cut into thin strips
3 tablespoons lemon juice


In a large saucepan, heat about 3 tablespoons vegetable oil over medium heat. Sauté onions until transparent, then add garlic and continue to sauté. Add carrot and green pepper, and continue to cook for about 5 minutes, until carrots are starting to get soft. Add salt and stir well. Add curry powder and ground ginger while stirring rapidly, then toss in cabbage and lemon juice. Stir continuously while cooking over medium heat for about 5 minutes, then add 2-3 tablespoons of water, cover the pan, and turn the heat down and let steam until cabbage is limp and soft.   Serve as a side dish.


Notes and Instructions

Recipe provided by Heather & Chris Lukolyo of ASSET