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
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