Shredded Cabbage with Cilantro Dill Sauce

It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!

• 2 tablespoons extra light olive oil
• 1 inch fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 cup cilantro, chopped
• 1/2 cup dill, chopped
• 1/2 cup water
• 3 cups green cabbage, shredded
• 2 teaspoons ground coriander
• Salt
• ½ cup cilantro, chopped

Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.