11 February 2014

Curried Cabbage with Raisins

I ignored a head of cabbage for three weeks before I finally decided what to do with it.  A few of the outer leaves had been used for coleslaw, but one can only eat so much slaw per month.  The recipe needed to be easy, quick, and warm, and I finally found something that fit the bill.  I like the sweetness of the raisins, but the recipe is fine without them since you'll get some sweetness from the shallots.  Serve this festive dish over rice with a few other brightly colored veggies.

The great thing about this method of cooking cabbage is that it will be fine with any number of substitutions.  If you don't have curry powder, use garam masala.  Also, if you don't have fresh turmeric, use powdered and reduce the amount to 1 tsp.  Finally, if you don't have mustard seeds, use about two tablespoons coarse mustard and reduce the vinegar a bit, since mustard has vinegar already.  If you do this substitution, don't use a type of mustard with horseradish, as it won't play nicely with the other flavors.

Yellow Curried Cabbage with Raisins
That yellowness is great for stimulating your immune system.  Turmeric for health! :)


1 tbs cooking oil
1 c. shallots, chopped
3 cloves garlic, minced
1 tbs turmeric, minced
1/2 tbs. cumin
1 tbs mustard seeds
1 tbs curry powder
1 cabbage, sliced
1/4 c. rasins, soaked
1/2 c. chicken broth
1/4 c. apple cider vinegar
Salt and Pepper, to taste
Sliced tomatoes

  1. Chop all the veggies.  
  2. Heat oil in a large skillet (I use a wok), and heat the cumin and mustard seeds until they pop.   
  3. Add the curry powder, tumeric, shallots, and garlic and saute until onions are translucent and the tumeric releases its color.
  4. Add the chicken broth, and once it warms add the cabbage and raisins.  Cook until it is the texture you like, stirring to distribute the color.
  5. Dress with the acv, and add salt and pepper to taste.
  6. Serve over rice, topped with tomatoes.  Enjoy!

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