White cabbage curry with cashew nuts

Name: White cabbage curry with cashew nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small white cabbage (about 1 kg); 500 g Carrots; 2 medium-sized onions; 3 Garlic cloves; 75 g Raisins; 100 g Cashew nuts; 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Curry; 1-2 TEASPOONS Vegetable broth

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small white cabbage (about 1 kg)
500 g Carrots
2 medium-sized onions
3 Garlic cloves
75 g Raisins
100 g Cashew nuts
3-4 Tbsp Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Curry
1-2 TEASPOONS Vegetable broth

Directions

1
Clean, wash and cut the cabbage into eighths and cut into bite-sized pieces. Peel, wash and slice the carrots. Peel onions and garlic. Dice onions, chop garlic finely. Wash and drain the raisins
2
Roast the cashew nuts in a casserole or a wide pot without fat, take them out. Heat 2 tablespoons of oil in the pan. Brown the cabbage in it in portions. Season with salt and pepper, remove
3
Heat 1-2 tablespoons of oil in the frying fat. Sauté onions, garlic and carrots in it. Season with salt and pepper. Add raisins and cashew nuts. Dust with curry and sauté. Add cabbage again. Add about 1/2 l water and stock. Bring to the boil and braise covered for about 25 minutes. Stir from time to time. Season white cabbage curry with salt and pepper. Serve with creamy yoghurt and rice
4
Drink: mineral water