Curried Cabbage

I do not know what others have done that they do not like this recipe but we have prepared several times and it is a favorite. On one occassion I used a speciality Whole grain HONEY mustard, that came from a XMAS deli gift basket and it was like Emeril's BAM added an extra kick. I use Meille Whole grain mustard. I think for those who do not like it play with varying the spices in amount more if you like spicy/less if you don't. Cabbage is pretty basic so it is all in the combo and amount of spices you use. There is not reason not to find the right combo for your taste and make it a favorite.

This had great toasty flavor from the spices and I loved the whole-grain mustard, but i would cook considerably longer so the cabbage is more tender. 5 minutes was not nearly enough.

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 first time I made this we liked it. This time, not so much. I think it was due to using Madras curry powder this time.

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!