1. Shred the cabbage coarsely. 2. Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt. 3. Heat the spices gently for about 2 minutes, stirring often. 4. Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes. 5. Add the water and the peas. 6. Cover, and cook over medium heat for 20 minutes. 7. Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes. 8. There should be very little or no excess liquid at this point. 9. Serve hot with basmati rice. 10. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
