No. 52 Sundal or Poogathu (A Native Dish)
Finely cut one cabbage (a small one)—I mean as fine as the tobacco used for cigarettes, put a stew-pan on fire, add a small spoonful of butter, one onion (sliced). When the onions are nice and brown put in the cabbage, give it a turn, and add a teacup of good gravy, and cover it up, and set on gentle fire for few minutes; then add a spoonful of chopped ham, dash of cayenne and pepper, a pinch of saffron powder, and set over an oven till wanted. Do not let it burn; keep on turning. When nice and dry send to table with Curry, and rice, and samball. The above can be made from any greens; but this is not in use in European houses in Ceylon, but very nice dish for Curries.