Spiced Indian Cabbage - Together Women Rise
In this Nepali stir-fry, cabbage cooks in a simple flavor paste of cooked onion, garlic and ginger. Adapted from: Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid
Ingredients
- 1 small head of cabbage, or half of a large head (can be made with asparagus)
- 2 teaspoon minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon ground coriander
- 2 tablespoons vegetable oil
- ¼ teaspoon mustard seeds
- 1 cup thinly sliced onion
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ½ cup water
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