Punjabi cabbage
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A slightly sweet cabbage soup nicely counteracts the burn of hotter curries. The dish can be made from my early cabbage. 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp turmeric 1 tsp pepper 2-4 tsp cane sugar 2 tbsp butter 2 tbsp cooking oil
Cut the cabbage into a hair-thin piece.
Chop the onion, garlic and ginger into small pieces. Put a generous amount of butter and oil in a large frying pan and add the chillies. When the onion softens, add the spices (except sugar). Fry for a while so that the spices start to release their aroma.
Add the cabbage, fry in the masala for a while and then add water so that the cabbage is just covered. Season with sugar. Simmer until the water is reduced and the cabbage is soft. Taste, it should be slightly sweet. Add sugar if necessary.
