Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | Whole cumin seeds |
| 4 | Garlic cloves, minced |
| 1 teaspoon | Ground coriander |
| ¼ cup | Water |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Granulated sugar |
| ½ teaspoon | Salt |
| pinch | Hot pepper flakes |
| 6 cups | Cabbage, sliced |
| 3 cups | Spinach, shredded |
In heavy saucepan, heat oil over medium heat; cook cumin until sizzling. Add garlic and coriander; cook, stirring, for 30 seconds.
Add water, lemon juice, sugar, salt and hot pepper flakes.
Stir in cabbage. Bring to simmer; cover and simmer for 15-20 minutes or until cabbage is tender. Stir in spinach; cook for 2 minutes. Per Serving: about 75 calories, 3 g protein, 4 g fat, 9 g carbohydrate Good source iron.
Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-] PA_Meadows@...