Of cabbages and kings

Generally I like to ensure that my meals consist of as many bright coloured ingredients as possible. There are days though that a simple one main ingredient dish is all I feel like cooking after work. This stri-fried cabbage curry recipe fits the bill, it's simple, fresh and fast.

Until recently I did not like cabbage. Childhood memories of over-boiled cabbage eaten at my grandparents' houses had turned me off entirely. I would eat it begrudgingly in salad, but any form of cooked cabbage was off the menu. A cabbage curry cooked by my mother in law encouraged me to seek out my own cabbage recipe.

I speed up preparation by using the shredding attachment on my blender and shredding the cabbage and onion.

Dry Spiced Cabbage

1 tbsp canola oil
1 1/2 tsp cumin seeds
1 1/2 tsp brown mustard seeds
1 onion, finely sliced
5 cloves garlic, crushed
chilli to taste, finely sliced
1/2 tsp turmeric
salt
1/2 large green cabbage, shredded

Heat oil in a large wok. Add the cumin and mustard seeds and fry until they begin to pop. Add the onions, garlic and chilli and fry until the onions begin to brown. Add the cabbage, turmeric and salt. Stir fry for until the cabbage begins to wilt. Reduce heat to low, cover the wok with foil and allow to cook in it's own juices for 10- 12 minutes.

Serve with rice and a sweet chutney.

This really is quick and easy but incredibly tasty.