Curried Cabbage

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• 2 cloves Garlic
• 1 tsp Ginger
• 1 each Onion
• 4 each Carrots
• 1/2 head Cabbage
• 2 tablespoons Olive oil
• 2 tablespoons Curry powder
• 1 cup Frozen peas
• 1 tbsp Salted butter
• As needed Salt
• As needed Black pepper
• 1 each Cilantro

1. Prepare the vegetables before you begin, so they're ready to go when you need them. Mince the garlic, and grate the ginger. Slice the onion, and peel and slice the carrots. Remove the core from the cabbage and slice it thinly.
2. Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.
3. Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.
4. Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt. Stir to combine and dissolve any browned bits off the bottom of the pot. Continue to stir and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. Add a tablespoon or two of water to the pot if it becomes too dry or the spices begin to stick to the bottom of the pot.
5. Once the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables. Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.