Friday, 29 February 2008
Cabbage always seems available in Zimbabwe and if one is lucky enough to grow green or red cabbages this colourful dish is sure to please. Try using one green and one red cabbage for real contrast! 1 small Onion, finely chopped 6 tbsp. Oil 1 large Tomato, sliced 1/2 tsp. Salt 1/2 tsp. curry powder 1 med Cabbage, shredded (red or green) 2 each Carrots, sliced into thin rounds and cooked until just starting to become soft 1 each Green bell pepper, chopped Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt & curry powder & continue to stir-fry for 3 minutes. Add cabbage, carrots & pepper & mix well. Pour in about 1/2 c water. Cover the pot, reduce heat & simmer until the liquid is abosrbed & the cabbage is still slightly crunchy.