Oriental-Asian White Cabbage

Summary

Ingredients

• 1 white cabbage, approx. 500g
• 2 onion (s), approx. 100g
• 1 pointed pepper, red, diced
• 4 tomato (s), peeled and cut into small cubes
• 1 tablespoon oil, (coconut oil)
• 1 cm ginger, finely diced or grated
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon cumin
• 1 teaspoon cinnamon powder
• 0.5 teaspoon ½ coriander powder
• 1 teaspoon turmeric
• 1 bunch parsley, smooth
• possibly salt
• 1 teaspoon curry powder, possibly

Print Recipe Pin Recipe

Instructions

1. Remove the stalk from the cabbage and cut into small cubes with the coarse Julienne cutter. Halve the onions and cut into fine half rings.
2. Heat the coconut oil in a large pan or saucepan. Sweat the onions in it. Now add cumin, turmeric, ginger, cinnamon, paprika powder and coriander and stir, wait until the whole thing starts to smell (please do not fry too hot). Before the mixture sticks to the bottom, add the tomato cubes, the paprika and cabbage cubes and stir vigorously until everything is yellow. Now be sure to cover with a lid. When it has boiled once, put the parsley on top, do not stir and press down the herb mixture. Put the lid back on and let it simmer on a low flame for about 20-30 minutes. Then mix well. If it is not spicy enough, maybe spice it up with curry. Add salt to the plate only if necessary.