Directions
- 1Add red onion to the pan.
- 2Add curry leaves to the pan.
- 3Add garlic and ginger to the pan.
- 4Sauté some more.
- 5Add a pinch of salt.
- 6Cut green chiles down the middle, then add to the pan.
- 7Add sambar powder and coconut milk.
- 8Let the coconut milk cook.
- 9Add tamarind concentrate.
- 10Cut an X on the cabbage.
- 11Pour ingredients from the pan into the clay pot.
- 12Add coconut milk and water.
- 13Add the rest of the curry leaves.
- 14Gently place the cabbage into the broth.
- 15Spin the cabbage so it gets some of the broth.
- 16Cover and check every 15 minutes.
- 17Garnish with cilantro.
Ingredients
- head cabbage
- 2 cans coconut milk
- 1 can water
- red onion
- curry leaves
- garlic
- ginger
- pinch salt
- Indian green chiles
- sambar powder
- tamarind concentrate
- cilantro
Equipment
panclay potknifecutting boardwooden spoon
Tips
- Cook cabbage on low and slow.
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