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17 December 2012,23:54 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Remove any outer leaves from the cabbage and cut out the stem, then shred the leaves very finely, either by hand or using the fine slicing blade on a food processor.
  • Heat the sunflower oil in a wok, swirling it around until it is really hot.
  • Add the spring onions (scallions) to the wok and stir-fry for a minute or so.
  • Add the shredded cabbage and stir-fry for 3 - 4 minutes, keeping the cabbage moving all the time and stirring from the outside to the centre of the wok. Make sure the cabbage does not stick to the wok or go brown.
  • Add the raisins, walnuts or pecans and milk or vegetable stock and continue to stir-fry for 3 - 4 minutes until the cabbage begins to soften slightly but is still crisp.
  • Season well with salt and pepper, add the caraway seeds and 1 chopped mint and continue to stir-fry for a minute.
  • Serve sprinkled with the remaining chopped mint.
  • Garnish with sprigs of fresh mint.


  • 750 grams white cabbage 
  • 2 tablespoons Cooking Oil
  • 8 spring onions (scallions), thinly sliced diagonally
  • 100 grams raisins
  • 100 grams walnut pieces or pecan nuts, roughly chopped
  • 10 tablespoons milk or vegetable stock 
  • 2 tablespoons caraway seeds
  • 4 tablespoons freshly chopped mint 
  • Salt to taste
  • Pepper
  • Mint sprigs, to garnish

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