Spicy Cabbage With Tomatoes, Turmeric and Peppers

This is great summer dish as it can be served either hot as an entrée, or chilled as a salad. Much more than a dish of humble cabbage it is far more exciting than you would imagine and not one to pass by. The leaves become silky from being thinly sliced and par-boiled, spicy and complex when cooked with Middle Eastern inspired spices.

Ingredients:
one green or white cabbage thinly sliced
2- 4 tablespoons olive oil
2 onions chopped
5 to 8 garlic cloves chopped
1/2 green bell pepper chopped
1/2 tsp curry powder
1/2 tsp ground cumin
seeds from three to five cardamom pods
1 mild fresh chili or 2-3 pinches of dried chili flakes
14oz canned tomatoes
1 pinch of sugar
juice of 1/2 to 1 lemon
4 tbsp chopped fresh coriander (cilantro) leaf

1) Put the cabbage in a pan of boiling water for 5 to 8 minutes or until tender Drain well and set aside.

2) Meanwhile, heat the oil in a pan. Add the onions and fry until softened. Add the garlic and green pepper, cook 3 to 4 minutes, or until pepper softens but the garlic does not turn brown.

3) Sprinkle all the spices into the pan. Stir and cook for 1 - 2 minutes to bring out their flavor. Add the reserved cabbage, tomatoes and sugar, cover the pan and cook over a low heat for 15 to 30 minutes or until the sauce is thick and flavorsome. If necessary, remove the lid and cook off any excess liquid.

4) Add the lemon juice and remaining garlic to the cabbage and cook for about 10 minutes. Stir in the chopped coriander and serve immediately, Alternatively, allow the cabbage to cool completely, then, chill and serve as a cold salad.