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Red Cabbage Curry

This recipe is rated : 1

Recipe Ingredients

1 small head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 tsp caraway seeds
2 tbsp curry powder
1 cup grated carrots
1 tbsp extra virgin olive oil
1/2 cup water or vegetable stock

Cooking Procedures

Steam potatoes until tender, set aside. Saute onions in oil until translucent.
Add caraway and curry powder to onions, adding enough water to make a paste.
Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

thod also modifies the distinctive and somewhat undesirable flavor of certain flours. When using two or more flours, they should be sifted together several times. More salt, less shortening, and a little more baking powder is needed. Sour milk or buttermilk is preferable. The addition of currants, raisins, nuts, molasses or spic is especially desirable for the non-wheat breads and cakes. In general better results are obtained when non-whe; batters are thin and baked in small portions, a

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