There’s something super comforting to me about sautéed cabbage with butter and I eat it a lot in the winter months when cabbage is fresh and inexpensive. And because it’s just so cheap, delicious, and filling, I love coming up with new variations on this theme. This Curried Cabbage version is full of warm savory spices, vibrant color, and plenty of texture. It’s like extra-extra comforting and perfect for winter! There are several ways you can serve this flavorful dish, so read on for some curried cabbage inspo!
Curry powders can vary quite a bit from brand to brand, so you may need to do a little experimenting before you find a favorite, but you can use literally any type of curry powder for this recipe. Some curry powders are hot, some are mild, so choose the heat level according to your preferences. If you’d like to try to make your own curry powder, check out this recipe for Easy Homemade Curry Powder from Spicitupp.com
I had a lot of fun eating this curried cabbage different ways this week. You can serve it as-is, like sort of a low carb veggie bowl, or spoon it over a bowl of warm rice. If you’re into noodles, you can serve it like my classic Fried Cabbage and Noodles, by adding about 8 oz. of cooked egg noodles (you’ll want to add some extra butter and salt to cover the noodles). I’m also a fan of topping it with a fried egg. 😉
Yep! Ground beef would be an awesome compliment to this curried cabbage. Simply brown 1/2 to 1 pound ground beef in the pot before adding the garlic and ginger, then proceed with the recipe as normal.
No, there is no sauce in this dish. It is simply sautéed cabbage with curry seasoning. If you prefer a saucy dish so you can have something to sop up with bread or to drizzle over rice, you can try adding a cup or so of vegetable broth or coconut milk.
This recipe would probably freeze so-so. Since the vegetables are already soft from sautéing, there won’t be much more loss in texture through freezing and thawing. The main issue you may run into is that it might dry out a bit, since there isn’t any sauce to keep the dish moist in the freezer.
Yes. I love cilantro with curry dishes, but if you’re not into cilantro I suggest adding some sliced green onion. While their flavor is not anywhere near the same, they both offer a punch of freshness to the dish, which I find to be a lovely contrast to the deep cooked-down flavor of the cabbage.
This simple Curried Cabbage sauté is an inexpensive and filling dish full of vibrant colors, flavors, and healthy vegetable goodness.
Total Cost: $3.95 recipe / $0.99 serving
Author: Beth – Budget Bytes
Prep Time: 10 mins
Cook Time: 20 mins
Prepare the vegetables before you begin, so they’re ready to go when you need them. Mince the garlic, and grate the ginger. Slice the onion, and peel and slice the carrots. Remove the core from the cabbage and slice it thinly.
Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.
Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.
Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt. Stir to combine and dissolve any browned bits off the bottom of the pot. Continue to stir and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. Add a tablespoon or two of water to the pot if it becomes too dry or the spices begin to stick to the bottom of the pot.
Once the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables. Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.
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Serving: 1Serving ・ Calories: 174.95kcal ・ Carbohydrates: 22.23g ・ Protein: 17.5g ・ Fat: 9.28g ・ Sodium: 409.13mg ・ Fiber: 10.13g
Nutritional values are estimates only. See our full nutrition disclaimer here.
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Scroll down for the step by step photos!
Prepare your vegetables before you begin. Mince two cloves of garlic and grate about 1 tsp fresh ginger. Slice one yellow onion, and peel and slice 4 carrots (about 1/2 lb.). Remove the core from 1/2 head of cabbage, then slice it thinly.
Add the minced garlic, grated ginger, and 2 Tbsp olive oil to a large pot (I’m using a 6-quart dutch oven). Sauté the garlic and ginger in the olive oil over medium heat for about one minute, then add 2 Tbsp curry powder and sauté for one minute more.
Add the sliced onions and continue to sauté just until the onions begin to soften (2-3 minutes).
Add the sliced carrots and cabbage to the pot along with about 1/4 cup water and a pinch of salt. Continue to stir and cook the cabbage and vegetables until the cabbage is tender (about 15 minutes). If the pot begins to get too dry or the spices begin to stick to the bottom before the cabbage is tender, add a tablespoon or two more water.
Once the cabbage is tender, add 1 cup frozen peas. Stir to combine and heat through (1-2 minutes).
Add one tablespoon of butter and season with salt and pepper. Stir until the butter is melted and coating the vegetables. Taste and adjust the seasoning to your liking.
Top with a handful of fresh cilantro just before serving!