Spiced cabbage

Instructions

1. Heat the oil in a large nonstick frying pan over a medium heat and fry 2 teaspoons cumin seeds for 1 minute until fragrant. Add the grated fresh ginger and cook for another minute. Stir the chilli flakes, garam masala, and cook for a further minute.
2. Add 1 cored and finely shredded white cabbage (approximately 900g) and stir to combine. Cover, reduce the heat to low and cook for 10-12 minutes, stirring halfway through, until the cabbage is tender but still has some bite.
3. Season to taste and serve. The cabbage can be frozen in an airtight container for up to 3 months.