Fried Cabbage and Potatoes, Indian Style

3 TBSP oil
1 medium onion, chopped
1 tsp mustard seeds
4 large potatoes, unpeeled, cut in 1/2-inch dice
8 cups coarsely shredded cabbage (about 1 1/4 lbs)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne
1 1/2 tsp salt
1 tomato, chopped (or 1/2 c. salsa if you don't have a tomato)
juice of 1 lemon

Heat oil in large, heavy skillet and saute onion with mustard seeds until the seeds pop.

Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, spices, and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during the last 5 to 10 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.

Serves 6-8 as one of several selections or 3-4 if you are a poor student eating nothing but this and chapati for dinner. May be held a while and reheated, if necessary. Add tomato and lemon, however, just before serving.

From American Wholefoods Cuisine.