Curried Cabbage
Cook/Dehydrate time
Author: Ama T. Opare
Recipe type: Side Dish
Cuisine: Indian
Serves: 4 servings
- ½ large or 1 small cabbage, cored and chopped.
- 3 or 4 carrots, sliced
- 1 small yellow onion sliced
- 2-3 garlic cloves sliced
- ½ red bell pepper chopped
- 1 hot pepper chopped (or ½ to 1 tsp crushed red pepper)
- 1 tsp dried thyme
- 1 TBL curry powder
- ¼ tsp mustard seeds
- ¼ tsp coriander seeds
- 1 tsp salt
- ½ cup water
- 2 TBL olive oil or coconut oil (optional)
- Heat a deep skillet over medium high heat.
- Add the mustard and coriander seeds to the dry pan and stir for a minute or two to toast the seeds.
- Add the oil to the pan. For oil-free version just add a few TBL of water.
- Add the onions, garlic and pepper and sauté until onions soften.
- Add the carrots and the cabbage.
- Pour in water.
- Cover pan and let simmer, stirring frequently.
- After the cabbage has cooked down a little add the curry powder, thyme and salt. Stir to mix well.
- Continue to cook until the cabbage is soft. Taste and add more seasoning as desired.
- Other spices to consider using are cumin, cardamom, paprika, turmeric.
Recipe by Food For The Soul at https://foodforthesoul.me/curried-cabbage/
3.5.3226