Method

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.

Ingredients

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