Lisou touffé (Mauritian sauteed cabbage)

Part A
2 medium-large potatoes, cubed in 6-8
1 medium-large onion, sliced
3-4 dried red chili, broken in two
1 tsp cumin seeds
3 tbsp oil (I use olive oil)

Part B
1 medium sized cabbage, thinly sliced
2 cups of water
¼ cup fried onions


1. From Part A: Heat the oil on medium fire in a non-stick pan and throw in the rest of the ingredients. Cook uncovered for 7-8 minutes.

2. From Part B: Add the cabbage, 2 tsp of salt and the water. Cover and let cook till the potatoes are all soft to the core. Add the fried onions, cover and cook for some 5 minutes more till the bottom is sticking to the pan. Scrape that bottom and mix it with the rest – I love that “burnt” perfume ^_^ Check the salt, add more if needed.20191119_134732

I made Rougaille Saucisse (Sausages cooked in tomatoes onions, garlic-ginger, chili) and had my sauteed cabbage with mango pickle and white rice ♥


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