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Indian Cabbage

butter
1 teaspoon black mustard seed
1 teaspoon tumeric
2 cups shredded cabbage
salt


Fry mustard seed and tumeric in butter for one minute.
Add cabbage and stir fry well for about three minutes.
Add a couple spoonfuls of water and steam cabbage until crisp-tender.

Published February 2, 2007By Alison
Categorized as Asian, Indian and Other S Asian, Low Carb, Lunches, Main Courses, Picnic, Sides, Vegetarian (or Adaptable), Vegetarian and Other, Winter

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