Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, ½ cup of stock and the juice of ½ lemon; sprinkle with salt and cayenne pepper; add ½ teaspoonful of curry-powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice.
August 21 — No. 21
Oriental