Cambridge Cabbage Curry Connection

(Re the title: Just saw a wonderful rainbow yesterday, which put me in the Kermit the Frog Rainbow Connection Song state of mind. Picture to follow in Saturday's Post.)

Our fried Neil from Cambridge has kindly sent us an interesting recipe for cabbage curry. Generally when we think of curries in the States (or when we are abroad taking with us our experiences and memories...) we conjure up in our minds visions of yellow sauces with chicken and assorted vegetables. This recipe is very promising; it will come down to execution. When I'm back in the states and we're in the kitchen together we'll make our best effor at this one. Thanks Neil.

Cabbage Curry

Ingredients

One small tapering green cabbage

One small peeled potato

One medium sized tomato

4 tbsp of cooking oil

¼ tsp cumin seed

¼ tsp ginger powder (or chopped root ginger)

¼ tsp turmeric powder

1 tsp cumin powder

¼ tsp chilli powder (otherwise cook without)

1 ground cardamom

1 cinnamon stick

2 to 3 cloves Salt and sugar (according to taste)

Cooking Instructions

Wash the cabbage and chop it finely into strips. Slice the potato into 2cm cubes. Chop the tomato into small cubes. Heat the oil in a saucepan and when it is hot . Put the cumin seeds, put the sliced potato . Fry the potato for 2-3 minutes, then add the chopped cabbage and stir. Add 1/3 tsp salt when you are frying and then add the spices one by one . Then add chopped tomato. Go on stirring at a slow heat for about 15 minutes. Add ½ tsp sugar and stir it. Taste it, make sure potatoes and cabbage is boiled, sprinkle ground cardamom, cinnamon and cloves.

Michael