Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Zulu Cabbage




Source of Recipe


"The African Kitchen" by Josie Stow and Jan Baldwin


List of Ingredients




1 green bell pepper
1 onion

2-3 tablespoons sunflower oil

1 1/2 cups chopped canned tomatoes, with juices
1 tablespoon curry powder
Salt and freshly ground black pepper, to taste

Recipe



Core the cabbage and pepper. Roughly chop the cabbage, pepper and onion.

Heat the oil and a large sauté pan over a medium-high flame. Cook the onion and pepper until the onion is translucent, about 6 minutes. Add the cabbage, cover and cook until it begins to wilt, about 5 minutes.

Reduce heat to low, add remaining ingredients and cook 30 minutes, stirring occasionally and adding water if needed to prevent sticking. Serve hot.

Serves six to eight.