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Khat Mithi Gobi (Cabbage)  Veg   Indian ACC  30mins


Serves 4           Hot   Vegetarian   Vegan  Vegetables  Accompaniment Curry  Curries  Gluten Wheat Dairy free  Eggless   Ind  India  Asia  Asian



    120ml/4fl.oz. Vegetable Oil

   225g/8oz Tomatoes, chopped

   100g/4oz Carrots, grated

   1-1/2 tbsp Cider Vinegar

   50g/2oz Sugar

   1 teasp Salt

   1 1/2 teasp Cornflour

   300g/11oz Firm White or Green Cabbage




1. Heat half the vegetable oil in a frying pan, add the carrots and tomato and fry gently for about 5 minutes until soft.

2. Meanwhile, mix the cornflour with a little water to form a paste and coarsely shred the cabbage.

3. Pass the cooked carrots and tomatoes through a sieve and place in a small saucepan together with the vinegar, sugar, salt and cornflour paste. Bring to the boil, stirring constantly. Keep warm.

4. Heat the remaining oil in a large frying pan, add the shredded cabbage and stir fry over a hot heat for 5 minutes.

5. To serve - pour the sauce over the cabbage, mix well and cook for a further 2 minutes. Serve immediately.



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