Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 28

1 cabbage.

Level dessertspoon curry powder.

1 oz. dripping or cooking fat.

1 lb. potatoes.

1 teaspoon salt.

Shred the cabbage, including the stump, which can be cut into small dice after removing the fibrous outer part. Wash the cabbage in salted water then drain in a colander. Scrub the potatoes thoroughly, but do not remove the peel. They can then be cut into dice, of about ¹/₂ inch square.

Melt the fat in a deep frying pan, or suitable saucepan, and when quite hot add the vegetables. Sprinkle in the teaspoon of salt and curry powder, then stir thoroughly over moderate heat, cover and cook for a few minutes.

Remove the lid, and continue to cook for about 15 minutes, stirring continuously, but do not add any liquid.

When the vegetables become brown and are quite tender remove and serve fresh and hot. Eaten with wheatmeal bread, this makes a satisfying and appetising meal. It is also a good sandwich filling for a carried lunch. (Serves 4.)