---------- Recipe via Meal-Master (tm) v8.05 Title: Bengali Cabbage Categories: Indian, Vegetables Yield: 4 Servings 1 lb Green cabbage; chopped very - finely 2 tb Peanut oil 2 Dried red chilies, broken up - into pieces 1/2 ts Cumin seed 1 Bay leaf 2 Cloves 1 Cinnamon stick (1"); broken - into several pieces 2 Cardamom pods; smashed -OR- 1/8 ts Ground cardamom 1 Onionl sliced thin 2 md Red or waxy potatoes; peeled - and cubed 1 lg Roma tomato; diced 1 ts Salt 1 ts Sugar 3/4 ts Turmeric 2 tb Ginger; minced 1/2 c Water Place a large pot over medium high heat. Heat the oil and add the chilies, cumin, bay leaf, cloves, cinnamon, and cardamom. Stir and cook 1 minute, then add onion. Stir well and cook for 5 minutes. Add the potato, tomato, salt, sugar. Stir and add cabbage. Stir and cook for a few minutes and add ginger and turmeric. Add the water and cover. Cook 20 minutes, stirring often, until the cabbage is tender. Remove the lid and cook uncovered for 5 minutes, to reduce the liquid. Re-season with salt if necessary. Serve with basmati rice. John's Note: Curry powder is a British invention. She mentioned some of the familiar Indian spice blends - garam masala, rogan josh, tandoori. This dish was indeed wonderful. I love good Indian food and this will become a favorite. The heat from this dish was most prominent on the back of my tongue. Tanya said the original recipe called for 10 dried red chilies. I'm glad she toned it down. She advised removing the core of the cabbage and not using it. She prefers this recipe without the sugar but said it does balance the heat. She recommended cookbooks by Julie Sahni and Madhur Jaffrey as definitive sources on Indian Cuisine. As you know, I have Madhur Jaffrey's Quick and Easy Indian Cooking and have previously posted recipes from it. Submitted to The Dinner Table by John Geckles -----