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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 head red cabbage, shredded |
2 large red potatoes, cut into 1/2 in cubes |
1 small red onion, finely chopped |
1 teaspoon caraway seed |
2 tablespoons curry powder |
1 cup grated carrot |
1 tablespoon extra virgin olive oil |
1/2 cup water or 1/2 cup vegetable stock |
Directions:
1. Steam potatoes until tender, set aside.
2. Saute onions in oil until translucent.
3. Add caraway and curry powder to onions, adding enough water to make a paste.
4. Add potatoes, cabbage and carrots and about one half cup of water or stock.
5. Cook until cabbage and carrots are just tender.
6. Serve hot on bed of brown, basmati or jasmine rice.
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