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Savoy Cabbage Mallum
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What a fabulous way this is to cook cabbage, transforming it from an over-familiar vegetable into something exotic and exciting. My family fall on it with delight, and I serve it alongside all manner of foods, from roast chicken to the spiciest of curries. You can use any kind of sturdy-leaved greens – ordinary white or green cabbage or spring greens, for instance – but I like it best when it’s made with crinkly Savoy. Moderate the chilli quantity to match the heat-tolerance of those eating; children usually love it, but you may want to reduce the chilli to a mere slim half, chopped finely.
Serves: 6, accompanied by another curry and rice
Much depends on its partners in the meal, but assuming you are serving this cabbage dish as part of a vegetable-led Sri Lankan feast, try an Austrian grüner veltliner with it.
Typical values per serving:
This recipe was first published in September 2008.