Cooking time: 15 minutes

Cooks for: 3

Ingredients:

1 and 1/2 pound cabbage
onion
sour cream
handful of raisins
handful of raw walnuts
rock salt
pepper
olive oil
cumin
turmeric
coriander

Instructions:
Cut onion and put into pan with 5 tablespoons of olive oil. Put one eighth teaspoon of cumin. I used a mixture of powder cumin and fennel seed (which is cumin). I like the little crunches of fennel seed.

Also add one eighth teaspoon of coriander, one eighth teaspoon of turmeric and a healthy grating of rock salt and pepper.

Cook until before onion are light brown - about two minutes.

Add cabbage that has been chopped into postage stamp size. Stir and add a handful of raisins. Cook and stir for 5 minutes.

Add half a cup of water, cover and cook on medium heat for about 7 minutes. Stir once or twice to make sure it isn't burning on the bottom. You want the cabbage to cook until it is cooked all the way through but still is crunchy in the middle.

Turn off heat. Stir in a handful of raw walnuts.

Serve on plates with a large dollop of sour cream on top. Enjoy.

I love this dish because it costs about two dollars to make and is as gourmet as any dish you'd find in a fancy Indian restaurant.

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