Soak the tamarind in the boling water for 30 minutes. (Or you can just mix tamarind concentrate with the boiling water until it forms a paste) Meanwhile, cut away any bruised outer skin of the cabbage and cut the cabbage into very small strips. This may be done using a large coleslaw grater. Put the cabbage to one side. Heat the ghee or cooking oil in a large saucepan and add the coriander, garam masala and black pepper. Stir in well and add the cabbage. Turn the cabbage so that the spice mixture is nicely distributed. Next, strain the tamarind water into the saucepan, add the vinegar and bring to a boil. Add the salt and the honey and stir well to ensure it is well coated. Cover the saucepan with a tight-fitting lid and simmer gently for about 10-15 minutes. This dish is best when the cabbage is not fully cooked but still slightly crunchy. If you feel a little more water is needed then do not hesitate to add some, but remember that when properly cooked this dish should not be awash with water! Per serving: 317 Calories; 28g Fat (78% calories from fat); 1g Protein; 17g Carbohydrate; 36mg Cholesterol; 1085mg Sodium Recipe by: Indian Cooking, Khalid Aziz
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 232 (81%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 30.1mg||9 %|
|Sodium 9.7mg||0 %|
|Potassium 147.2mg||4 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 14g|
|Protein 1g||1 %|
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Calories per serving: 287
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