Curried cabbage with eggs

Recipe from: 8/6/1992 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    onion, sliced
  • 1
    clove garlic, crushed
  • oil
  • 15
    ml
    curry powder
  • 2
    ml
    ground ginger
  • 10
    ml
    ground coriander
  • 10
    ml
    mixed herbs
  • 500
    g
    half a medium-sized cabbage, finely shredded
  • 20
    ml
    Worcestershire sauce
  • 30
    ml
    chutney
  • 6
    eggs
  • salt and pepper
 

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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