Curried Cabbage

Randy Mayor; Jan Gautro

Curried cabbage, seasoned with the pungent flavors of turmeric, mustard, and curry powder, is a perfect partner for grilled pork loin or lamb.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 36%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1g
  • Protein: 1.8g
  • Carbohydrate: 8.4g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 244mg
  • Calcium: 58mg

Ingredients

  • 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

Preparation

  1. 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.
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