This simple Indian side dish is a dinner party dish with a difference. It goes perfectly with an indulgent butter chicken to cut through the richness of the main while providing a good crunch too.
- 500g (1lb 2oz) white cabbage (around ½ cabbage), shredded
- 3tbsp flavourless oil, such as groundnut
- ½tsp mustard seeds
- 15 curry leaves
- 1cm (½in) piece fresh root ginger, grated
Soak the cabbage with a pinch of salt in plenty of cold water for 10 minutes. Drain, heat the oil in a frying pan and add the mustard seeds. When they pop, add the curry leaves and ginger. Add the cabbage and stir well to mix all the flavours. Season with salt and a pinch of sugar. Cook for about 8 minutes, stirring frequently, then serve.
You can prepare the flavoured oil and leave the cabbage soaking until required. You can do this an hour ahead