Madhur Jaffrey, author of Quick & Easy Indian Cookery (BBC Books) suggests pairing this with sausages, or a pork or lamb roast.
Chatelaine tip
We found 1 tablespoon (15 mL) of oil and 1/2 teaspoon (2 mL) of salt sufficient for this recipe. For crispier cabbage, once it is lightly browned, after 6 or 7 minutes of stir-frying, add the salt, chili powder, lemon juice and garam masala. Serve immediately.