A great salad to serve warm or cold, this is a wonderful side that goes well alongside curries, grilled meats or seafood.
Heat a large fry pan or wok over medium heat with cooking oil.
Add the cumin seeds and chilli and cook gently over a medium heat for 2 minutes or until fragrant.
Add the shallots and curry leaves and mix well allowing them to cook gently for 1-2 minutes.
Add the salt, turmeric and ground cumin again mixing well.
Finally add the wet cabbage and mix well coating it with the fragrant oil and butter.
Cover and cook for 1-2 minutes until wilted but still retains crunch.
Serve warm or cold.
1 teaspoon Cooking oil
1 teaspoon Farro whole cumin seeds
2 Shallots peeled and finely sliced
2 green chillies deseeded and finely diced
1 pack curry leaves stems removed and stalks discarded
1 teaspoon Salt
1/4 teaspoon Farro ground turmeric
1 teaspoon ground cumin seeds
1/2 Savoy Cabbage finely shredded, washed well and left to drain in a colander
Juice of 1 lime or lemon
1 tablespoon Lewis Road salted butter