Erin, a former guest farmer, contributed the following recipe. She says, “My wonderful spicy cabbage recipe which was adapted from farmer john’s cookbook – which in his book was adapted from another curry book. Serve hot, enticing your dinner guests to eat something made with cabbage other than coleslaw.”
- 1 jalapeno pepper
- 1 tbsp olive oil
- 1 cabbage
- Fresh ginger medium chunk, peeled and grated or finely chopped
- Curry spices e.g. cumin, ginger, cayenne pepper, turmeric, coriander
- 2 Tbsp coconut milk
- Green onions diced (optional)
- Tomato diced (optional)
Heat pan with oil.
Add jalapeno pepper.
Chop cabbage and throw it in pan with oil and pepper.
Let the cabbage fry for a while until it is soft but not mushy.
Add ginger and spices according to preference.
Add coconut milk.
Throw in chopped tomato and green onions five minutes before you serve, if desired.
Tip: when using canned coconut milk, store extra in the freezer to avoid spoilage.