Curried cabbage, seasoned with the pungent flavors of turmeric, mustard, and curry powder, is a perfect partner for grilled pork loin or lamb.
1 tablespoon vegetable oil
1/2 cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoons 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 rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
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.
There are more than 1 curry so red yellow green ... though most often yellow is usually chicken and pork.. in fact more than half of the listed ingredients are listed as Indian curry. "The yellow-orange powder you see in stores is commercially prepared with
a mix of spices like coriander, turmeric, cumin, fenugreek and chili
peppers. It gets its yellow color from the turmeric. Many of these same
ingredients closely reflect garam masala, a spice mix used in north
India. You can make your own garam masala by toasting whole spices like
cardamom seeds, coriander seeds, cumin seeds, mustard seeds, black
peppercorns, cloves, dried chilies, cinnamon and nutmeg, then grinding
them into a powder. You can keep this mixture for up to a month in an
airtight container, but it best used quickly while the flavors are
fresh." (http://www.flavor574.com/Make/How-To-2/2014/04/04/Curious-About-Curry-Variations-Between-Indian-Thai-Curries.html )
The medium head of cabbage probably should have given the weight. Small would have been better for us. I like curry but 1T for this was way too much. I would have cooked it for a longer time at a lower temperature. We did eat it for supper but had to discard the leftovers.
Currently I am eating a plant-based diet and I had a half head of cabbage in the fridge to use. I made half of the recipe and served it over brown rice. I loved it....thought the seasonings were perfect. I did use homemade vegetable broth in lieu of the chicken. I agree it needs to cook longer than 5 minutes.
2/7/14 - Me again! This is my new favorite recipe! Had just a little left so threw in a half cup of chickpeas before I heated it up for lunch....it just got better and better ;) 2/11/14 - tried this with cauliflower tonight (cooked it on top of the stove for approx. 30 minutes) This is my GO-TO-RECIPE now for cabbage, cauliflower...whatever and I upped my rating to FIVE. And yes, it's fun to try different mustards (and African curry).
Tasty for anyone who likes curry or british indian food. Not very kid friendly as my kids do not have the developed palette to enjoy the strong aromatics / spices. I really enjoyed the addition of the dijon mustard as it pulls all the flavors together. I think you could probably substitute the cabbage for other vegetables for a change of pace. Overall very good.
I agree with Marc - I have made this recipe 4 or 5 times recently, and I absolutely love it. I cut back just a little on the mustard, and added 1 cup of home fermented apple cider vinegar because I really like the tang of vinegar, and 1/4 cup was not nearly enough for me. I also added one sliced onion to cook with the cabbage and cooked the whole thing until it was the desired texture. I think it's a wonderful base recipe for a really nice dish and very easy to modify to my particular tastes. I really like this recipe!
The recipe is not bad. I had made the recipe exactly as is. For me, the spiciness level was mild but the vinegar was overpowering all the other flavors. I think the key to get this recipe to taste better is that you need to add only 1 tsp of the vinegar at a time, to taste. Good luck!