Summary

Ingredients

• 2 cm ginger
• 1 ½ teaspoon caraway powder
• 0.5 teaspoon ½ fenugreek, ground
• 1 ½ teaspoon turmeric
• 1 ½ teaspoon curry powder
• 1 ½ teaspoon coriander powder
• 250 ml coconut milk
• 1 kg white cabbage
• 0.5 ½ lime (s), the juice from it
• salt
• 2 tablespoon coriander leaves, freshly chopped

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Instructions

1. Halve the white cabbage, then halve again and cut into strips. Briefly fry the ginger, caraway seeds and fenugreek in oil in a large pan, deglaze with the coconut milk, add turmeric, curry and coriander powder and bring to the boil while stirring.
2. Add the cabbage and cook over low heat (put a lid on the pan if necessary). Stirring occasionally.
3. At the end, add the fresh coriander and cook in the pan for another minute. Season to taste with salt and lime juice. Rice goes well with this.