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Fried Cabbage And Potatoes – Indian


3 T. oil
1 med. onion, chopped
1 tsp. mustard seeds
4 lg. potatoes, un-peeled, cut in 1/2-inch cubes
8 c. cabbage, coarsely shredded
1 tsp. fresh ginger, minced
1/2 tsp. cumin
1/2 tsp. turmeric
1/8 tsp. cayenne
1 1/2 tsp. salt
1 tomato, chopped
2 T. lemon juice

Heat oil in a large, heavy skillet and sauté onion with mustard seeds until seeds pop. Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, ginger, cumin, turmeric, cayenne and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during last 5 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.Note: Can be held awhile and reheated if necessary. Add tomato and lemon, however, just before serving.

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