Shred the cabbage. Finely grind the nelden, cardamom and cinnamon stick and set aside. Heat 3 tbsp. ghee in a saucepan over medium heat. Add the potato cubes and stir. Scrape along the bottom a few times as well. When the potatoes are lightly browned, transfer the contents of the pot and set aside. Heat the remaining fat in the same saucepan and stir-fry the ginger. Add cayenne pepper, turmeric and after a few seconds the cabbage. Stir evenly for 3-4 minutes so that the spices are well distributed evenly and the cabbage does not burn. Add sugar, potatoes, tomatoes and salt. Cover the saucepan and steam the vegetables over low heat until tender. Before serving, sprinkle the ground cake spices and mix gently.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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