If you have trouble finding ways to enjoy cabbage, today is your lucky day! This curry spiced cabbage is a staple in my household. I am asked to make it at least once a week. Cabbage might seem very bland, but this recipe showcases how good it can be, and it’s also extremely good for you. Cooked cabbage is high in protein, vitamin c, vitamin a, and potassium. So eat up!
Curry Cabbage, serves a hungry family of 5, takes about a half hour.
1 Cabbage, chopped
1/2 or 1 Yellow Onion, chopped (depending on how much you like onion)
2-4 tablespoons Curry powder (depending on your taste preference)
2 tablespoons Olive Oil
2 cloves Garlic, minced
Salt and Pepper, to taste
2-4 tablespoons hot water
1 tablespoon red pepper flakes (optional)
1/2 tablespoon thyme
1/2 tablespoon oregano
1/2 tablespoon raw brown sugar
Start by preparing the cabbage. Chop into thin slices, and put aside.
In a large pot (enough to hold all the cabbage), cook the onion in the olive oil over medium high heat until the onion is translucent, about 4 to 5 minutes. Add as much salt and pepper as desired. Then, add the garlic and cook for another 3 minutes.
Mix the desired amount of curry with an equal amount of hot water (2 tablespoons of curry with 2 tablespoons of water, 3 to 3, 4 to 4), and add to the onions and garlic. Add your cabbage to the pot and mix; the cabbage cooks down fairly quickly, so keep an eye on the pot and stir a lot to cover it all in the curry.
About halfway through cooking (5 minutes), add the brown sugar, thyme, oregano, red pepper flakes (only if added heat is wanted), and add more salt and pepper, to your taste.
Keep cooking until your cabbage looks similar to the one in the photo, or about 10 minutes. Cook less for more crunch (semi raw), and more for a softer cabbage.
And yes, this recipe is gluten free, soy free, nut free, nutritious and delicious!
It goes very well with saffron rice, any jerk flavored dish, or lentils.