Curried cabbage with eggs

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

1.00 onion — sliced
1.00 garlic — cloves, crushed
oil
15.00 ml curry powder
2.00 ml ginger — ground
10.00 ml coriander — ground
10.00 ml mixed herbs
500.00 g cabbage — finely shredded
20.00 ml Worcestershire sauce
30.00 ml chutney
6.00 eggs
salt and freshly ground black pepper
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Method:

Sauté the onion and garlic in a little oil until soft. Add the seasonings, except the Worcestershire sauce and chutney, and stir-fry for about another minute. Add the finely shredded cabbage and stir-fry gently. Add a little water and simmer until the cabbage is done but still crisp. Flavour with Worcestershire sauce and chutney. Make hollows in the cabbage mixture and break 6 eggs into the hollows. Cover the pan and reduce the heat. Cook until the eggs are done. Season to taste with salt and pepper and serve with rice or mashed potato. Serves 6.



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