Preparation:
Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt and curry powder and continue to stir-fry for 3 minutes. Add cabbage, carrots and pepper and mix well. Pour in about 1/2 c water. Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy. |
