Monday, February 28, 2011

Curried cabbage

This is an entry for Reeni's Saturday Side Dishes. You can check it out here:
  • Cabbage is another one of those ingredients, like cauliflower and broccoli, that I have discovered and incorporated in my life embarrassingly late. And when I say "late" I'm not talking about the 7th grade or my teen years. I'm talking about one or two years ago. I know, right? What the hell is wrong with me? What makes this even worse is that, unlike beets, I don't have any childhood trauma that explains my cabbage loathing. Nobody ever forced me to eat the stuff. My mother never cooked it, therefore I cannot even bitch about the house smelling like cabbage. I just assumed that cabbage —raw or cooked didn't matter— was bad. It had to be bad because it kind of looked like salad to me and, in case I haven't mentioned this before, I don't eat salad. None of it. No exceptions. 

  • And then one day I was at a friend's house and she had made homemade slaw and wanted my opinion. I tried to tell her that I knew nothing about slaw and that my opinion didn't really count on the subject, but she had people coming over for dinner and was a nervous wreck so I gave in. The slaw was fine. And what was even finer was the fact that raw cabbage didn't taste like salad at all. It was quite an epiphany, I tell you. The next time I went to the grocery store I made another amazing discovery: cabbage was dirt cheap. From that day on I've been making it in a zillion different ways, both raw and cooked. This particular recipe I have found on Cooking Light's website, tweaked it a little bit to my liking and bookmarked under my favorites.

  • Adapted from Cooking Light
  • 1  tablespoon  vegetable oil
  • 1/2  cup  minced shallots
  • 2  garlic cloves, minced
  • 3  tablespoons  whole-grain Dijon mustard
  • 2  tablespoons  curry powder
  • 1  teaspoon  ground turmeric
  • 12  cups  thinly sliced green cabbage (about 3 pounds)
  • 1/4  cup  fat-free, less-sodium chicken broth
  • 1/4  cup  apple cider vinegar
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.


  1. Yum! I love cabbage. When I was a kid we used to grow cabbage in our garden. I'm always looking for new ways to make it. I love the curry in this recipe..yum!

  2. You did? I wish I had a garden to grow my own vegetables, it must be very rewarding.

  3. Never have cabbage with curry. Sounds interesting.

  4. I've never imagined currying cabbage. This must be a combination of an Asian and Frech cuisine Chiara.

  5. I like the sound of a curried cabbage with grainy mustard!



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