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Curried Cabbage

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      Title: CURRIED CABBAGE
 Categories: Ethnic, Vegetables
      Yield: 6 Servings
 
      1 lg Onion; finely chopped
      6 tb Oil
      1 lg Tomato; sliced
      2 ts Cumin, ground
    1/2 ts Tumeric
      2    Carrots; sliced in rounds
      1 md Cabbage; finely sliced
      1    Green bell pepper; chopped
    1/2 c  -Water
           -salt and pepper
 
  In a large shallow pan with a lid, saute the onion in the oil over a
  moderate heat until it is lightly browned. Now add the tomato, salt,
  spices and continue to cook for 2-3 minutes, stirring frequently.
  Next put in the carrots and cook for 5 minutes. Then add the cabbage
  and bell pepper and mix well. Pour in the water, cover the pan and
  simmer until all the liquid is absorbed and the vegetables are cooked.
  
  Serves: 6-8 SOURCE: _The New Internationalist Cookbook_ by Troth Wells
  posted by Anne MacLellan
 
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