Cabbage and Carrot Curry with Cinnamon
Rinse and core cabbage, cut into strips. Peel carrots and cut into sticks. Grate orange zest and squeeze juice. Combine powdered sugar with oil, crushed coriander and pepper, cinnamon stick and star anise. Heat oil in a pan and saute spices for a few minutes. Add orange juice and a little broth. Add cabbage, orange zest, carrots, season with salt and cook, half-covered, for about 15 minutes on low heat. Add more broth, if needed. Place into bowls and serve.
The icing sugar with the oil, the crushed coriander and pepper, the cinnamon stick and anise sweat briefly. With the orange juice and a little broth deglaze, the cabbage, the orange zest and carrots mix in salt and half-covered for about 15 minutes quietly let even stew. As required nor broth Starting and serve seasoned.