Step 1:Cut the cabbage into small pieces. In a separate container cut carrots into thin rounds. Peel onions and cut into small pieces. In a medium-sized pan saute the onion with butter or margarine.

Step 2:When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices. Drop carrots in pan and saute. Put the lid on for 5 minutes.

Step 3:Now add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5 minutes. Turn over mixture in pan.Put the lid back on and leave it another 8 minutes.

Step 4:Serve hot or warm.

Step 1:Place cabbage and onions in a large bowl.

Step 2:Mix together the vinegar, vegetable oil, honey, dry mustard, salt, and celery seed in a large pan and bring to a boil. Simmer 1-2 minutes. Pour over cabbage mixture and mix well. Let stand for a few hours.

Step 3:Will keep covered and refrigerated for several days.

Step 1:Heat butter in large skillet & fry onion over low heat for 5 min or till softened.

Step 2:Add previously cooked cabbage and stir over low heat for 2 min. Fold in mashed potatoes till well blended

Step 3:Press mixture lightly with back of spoon to form large pancake. Cook for 5 min till browned lightly. Turn & brown 2nd side 5 min.