Servings: 4 as a side

2 tbsp olive oil 2 tbsp olive oil
1 head white cabbage (1kg), core removed and thinly shredded about ¼cm-thick pieces 1 head white cabbage (1kg), core removed and thinly shredded about ¼cm-thick pieces
30g fresh turmeric, peeled and thinly sliced into rounds (or ½ tsp ground turmeric powder) 30g fresh turmeric, peeled and thinly sliced into rounds (or ½ tsp ground turmeric powder)
1¾ tsp salt 1¾ tsp salt
100ml apple cider vinegar 100ml apple cider vinegar
1½ tsp caster sugar 1½ tsp caster sugar
2 tsp coriander seeds, toasted 2 tsp coriander seeds, toasted
2 tsp cumin seeds, toasted 2 tsp cumin seeds, toasted
10g dill leaves 10g dill leaves

On a medium-high heat, warm the oil in a large saute pan for which you have a lid.
Once hot, add the cabbage, turmeric and a teaspoon and salt, stir to combine, then cover the pot with a lid and cook for 10 minutes, stirring only twice, until the cabbage wilts but doesn’t take on any colour.
Remove the lid, add the vinegar, sugar, seeds and two tablespoons of water, and cook uncovered, stirring occasionally, for another eight minutes, or until the liquid evaporates and the cabbage is tender but still has some bite.
Set aside to cool completely, then refrigerate until ready to serve. Stir through the dill leaves just before serving.