Cabbage Curry

Method

Finely slice cabbage and soak on salted water for an hour.

Prepare the kalongi, cayenne, bay leaves, fennel seeds, capsicum and turmeric.

Fry the onions in 1/3 of the ghee and reserve.

Melt the rest of the ghee add the well-drained cabbage and onions. Cook for about 5 minutes.

Add the kalonji and cayenne cook on medium heat for another minute, add the yoghurt, ground bayleaves, ground fennel seeds and capsicum. Simmer until the cabbage is soft. Dry off any remaining liquid.

Add the mace, turmeric and lemon juice. Stir well and cook until the butter seperates.

Season with salt and leave on the lowest possible heat for a further 10 minutes. Serve