INGREDIENTS

INSTRUCTIONS

Soak the tamarind in the boling water for 30 minutes. (Or you can  just
mix tamarind concentrate with the boiling water until it forms a
paste) Meanwhile, cut away any bruised outer skin of the cabbage and
cut the cabbage into very small strips. This may be done using a  large
coleslaw grater. Put the cabbage to one side.  Heat the ghee or cooking
oil in a large saucepan and add the  coriander, garam masala and black
pepper. Stir in well and add the  cabbage. Turn the cabbage so that the
spice mixture is nicely  distributed. Next, strain the tamarind water
into the saucepan, add  the vinegar and bring to a boil. Add the salt
and the honey and stir  well to ensure it is well coated. Cover the
saucepan with a  tight-fitting lid and simmer gently for about 10-15
minutes.  This dish is best when the cabbage is not fully cooked but
still  slightly crunchy. If you feel a little more water is needed then
do  not hesitate to add some, but remember that when properly cooked
this  dish should not be awash with water!  Per serving: 317 Calories;
28g Fat (78% calories from fat); 1g  Protein; 17g Carbohydrate; 36mg
Cholesterol; 1085mg Sodium  Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.

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“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 169
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 1165.6mg
Potassium: 24mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 10.4g
Protein: <1g