Summary

Ingredients

• 750 g white cabbae (Jaroma cabbae), approx.
• 500 g potato (s)
• 2 onions)
• 3 tomato (s)
• Ginger, fresh, approx. 2 cm long
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• 1 teaspoon coriander, ground
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ mustard powder
• 0.25 teaspoon ¼ cayenne pepper
• salt
• 4 tablespoon oil
• 5 tablespoon natural yogurt
• 400 ml chicken broth

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Instructions

1. Quarter the Jaroma cabbage, cut out the stalk and cut into fine strips. Cut the potatoes into small cubes. Halve the onions and also cut into strips.
2. Core the tomatoes (if you don`t want the tomato skin, scald tomatoes first and peel off the skin) and quarter. Cut out the stalks. Ginger peel and finely chop. Mix all the spices with the salt.
3. Heat the wok or pan and let the oil get hot. Fry the potatoes, onions and jaroma cabbage over a high heat while stirring. Then add the spice mixture and fry for about 2 minutes until it smells spicy. Add tomato quarters, yoghurt and chicken stock, season if necessary. Cover and cook over medium heat for approx. 20 minutes.
4. Rice is ideal as a side dish.