Sri Lankan Mild Cabbage Curry

Ingredients: 
1 pound of cabbage shredded (*Note)
1 medium onion chopped
10-12 curry leaves
1/2 tsp of turmeric
1 piece of cinnamon stick
1 green chili whole but sliced down the middle
2 cloves of garlic minced
1/2 tsp of fenugreek seeds (available at Indian Grocers)
1 cup of coconut milk
salt to taste
1-2 tsp of lime juice
1-2 cups of water(depending on how gravy you want)

Note:  I used a bag of shredded coleslaw.  It does have some carrots in it, but I don't mind because I enjoy seeing the color and flavor.    My recipe makes a thin gravy.  If you would like a much thicker gravy, you can use a trick my Mother does by boiling a potato alongside the cabbage and mashing it to thicken the gravy.  She has also been known to use few tablespoons of  instant potatoes (dehydrated potatoes) to thicken the gravy.



Directions:

Boil all ingredients (except for the coconut milk and lime juice) in a large pan for about 10-12 minutes.  You want the cabbage to be tender.  Once cabbage is cooked add your coconut milk.  Allow to simmer for another 2-3 minutes.  Taste for salt then turn stove off.  If you like you can add the lime juice (just a couple of squeezes from half a lime should be fine) now.  Stir well and serve.  Serves 4-6 people as part of a meal.  Enjoy.