2 teaspoons olive oil
1 teaspoon butter
1 teaspoon coriander seeds, ground in a mortar
1 teaspoon fennel seeds, ground in a mortar
1 teaspoon cumin seeds, ground in a mortar
1 teaspoon of curry spice
1/2 cup of fresh ginger root, finely diced
1 teaspoon salt (more or less depending on the saltiness of your stock)
Freshly ground black pepper
1 medium onion, chopped
2 small red bell pepper
green peas, cut into 1 inch pieces
3 carrots, cut into 2-3 inch thin sticks
2 stems of celery
1 28-ounce can whole peeled tomatoes
4 cups vegetable stock, invest in the best if you don't have time to make your own.
1 medium/large head of cabbage
Grind the spices (coriander, fennel, & cumin) in a mortar and pestle. If you don't have one to grind properly then use the spices in their whole seed form, they are quite aromatic and will still provide great flavor to fill out the dish.
Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion, diced ginger root, carrots, celery and stir in the ground spices (coriander, fennel, & cumin). Cook until the onions are translucent, about 5 minutes.
Add the sliced cabbage to the pot and stir to mix the cabbage. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
Add vegetable stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
Sprinkle with freshly ground black pepper and curry to serve.