Best Cabbage Curry Recipes

COCONUT CURRY CABBAGE

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

CHICKPEA, POTATO, AND CABBAGE CURRY

Steps:

• Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
• Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
• Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
• Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
• Add the curry powder and the cumin, stir.
• Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
• Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
• Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
• Taste and adjust the salt/ peppers to your tastes.

RED CURRY NOODLE BOWLS WITH STEAK AND CABBAGE

Steps:

• Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
• Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4-5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
• Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND JASMINE RICE

Steps:

• Make rice and set aside to keep warm. Make the salad by combining the cabbage, cilantro, mint and cucumbers in a bowl. Set aside. Make the dressing by mixing the soy sauce and vinegar in a small cup and setting it aside. Make the curry sauce by heating the oil in a medium saucepan over medium heat. Saute the garlic and ginger for several minutes, then remove from the heat and add the coriander seeds, cumin, paprika, curry paste and cook over low heat for 2 minutes to release the oils, stirring constantly. Do not let it burn. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Increase the heat and bring the mixture ALMOST to a boil, stirring constantly. Be careful and don't let it boil or it will separate. Remove from heat and keep warm, or reheat it very gently when ready to use. Cook the salmon by heating a heavy skillet and coating the surface with the olive oil. Season the fillet with salt and pepper. When the skillet is hot add the fillets and cook for about 3 minutes on each side or until the salmon is brown and translucent inside. Peek at the center of the fillets with the tip of a sharp knife. Don't overcook! To Serve: When your salmon is done, put about 1/2 cup of rice on a plate. Ladle some of the sauce around the rice. Place a fillet on top of the rice. Toss the salad with the dressing and place a tall mound of it on each fillet. Garnish with cilantro, and peanuts.

GREEN CABBAGE, PEAS AND CHICKEN CURRY ON BROWN BASMATI RICE

Steps:

• For brown rice: Follow the directions on the bag for either the brown Basmati rice or the long grain brown rice. Normally, it's 1 cup brown rice to 2 cups water, but I always use 21/2 cups water and keep the pot covered for 5 minutes after turning off the burner. Don't forget to add some salt to the rice. As for tomatoes, they're drying up by this time of year. You can use the equivalent of 1 cup chopped, canned tomatoes if you can't find any fresh, juicy tomatoes. Wash and chop the cabbage and set aside. Heat oil for 30 seconds on medium-high heat in a large, heavy-bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices you choose to add. Saute for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked. Add the chicken strips and onion and stir well. Reduce heat to medium, cover and cook for about 5 minutes, depending on the size of your strips. When they are just about cooked through, uncover and add the cabbage. Stir well and sauté for 3 to 4 minutes. It's best to taste the cabbage at this stage, because the heat on stoves varies. If it's just slightly crunchy, then add the thawed peas and stir well. If not, cook for a few more minutes before stirring in the peas. Turn off heat.

MILD CURRY GROUND BEEF AND CABBAGE

Steps:

• Melt butter in non stick fry pan.
• Add onion and cook until soft.
• Add beef and brown.
• Add curry powder, cook for 2 minutes.
• Add the rest of the ingredients and cook for 20-30 minutes on low until cabbage is cooked.
• Serve over white rice.

GREEN CURRY FRITTERS WITH CABBAGE SLAW RECIPE - (4.6/5)

Steps:

• 1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack). 2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure. Serve with Cabbage Slaw. 3. Cabbage slaw, combine the first 5 ingredients. Chill 1 hour. Add cilantro and jalapeno; toss. top with avocado

CABBAGE AND VEGETABLE CURRY

Steps:

• Heat oil in a large deep skillet over medium-high heat.
• Add onion and stir for one minute.
• Reduce heat to medium and add as much cabbage as will fit.
• Add chicken broth.
• Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.
• Add succhini and curry paste, stirring in to blend.
• Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
• Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
• Salt and pepper to taste.
• Variations:
• Add chopped garlic and/or ginger.
• Substitute any vegetable other than the cabbage.
• Add some coconut milk near the end.
• Add fresh herbs such as cilantro and basil.

COCONUT CURRY CABBAGE

Steps:

• 1. Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes. 2. Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

STEAK AND CABBAGE RED CURRY NOODLE BOWL

Steps:

• 1. Cook the noodles according to package directions drain and set aside. Place oil in large skillet. Sear the meat for 2 minutes remove with slotted spoon and set aside.
• 2. Place the curry paste in pan. Add the garlic and ginger. Stir to mix. Add the cabbage and cook until the cabbage just begins to wilt. Add the broth, brown sugar and coconut milk Simmer for 3 minutes. Taste and adjust for salt. Stir in the noodles and lime juice.
• 3. Cook 1 minute. serve topped with steak and garnished with cilantro

CABBAGE CURRY

Steps:

• In a medium sized pan, pour the oil and heat under high heat.
• After 1 minute, add the onions, garlic, and salt.
• Fry until onion and garlic are slightly turning gold.
• (not all the way golden) Add the chillies and continue frying.
• Keep stirring the whole time to avoid burning on the bottom of pan.
• When the onions and garlic look golden, but not browned, add chilli powder, turmeric and tuna (make sure you drain the liquid out of the tuna can).
• Stir the ingredients well for about 1 minute or so.
• Lower the heat to the lowest it can go.
• Now add the cabbage to the rest of the ingredients in the pot and gently stir around until the cabbage is fully coated with the rest of the ingredients.
• Place a lid on the pot and let it cook for about 30 minutes (every 10 mins, stir the mixture, making sure it's not sticking or burning on the bottom of the pan.) Taste and see if the cabbage is cooked after 30 minutes.
• If not, leave it for another 5 min or so until you think its cooked.
• Goes well with rice or naan, or just as a side dish.

BRAISED CABBAGE (AYESHA CURRY)

Steps:

• In an 8-qt. Dutch oven heat olive oil over medium-high. Add onion and garlic; cook 1 minute or until fragrant and soft.
• Add cabbages, carrots, stock, thyme, paprika, and cumin.

RED CABBAGE & CHICKEN CURRY

Steps:

• Add cabbage and onion in a frying pan with heated up coconut oil and fry down with soy sauce.
• Add chicken to fry with cabbage mixture and shake over the turmeric. Add sriracha, chicken stock cube, tom yum paste and a splash of hot water.
• Then once chicken and cabbage has cooked through, add the splash of milk with all the frozen vegetables.
• Turn up the heat and let it boil for 5 minutes. Serve with fluffy white rice.

CABBAGE CURRY

Steps:

• Heat the oil in a pan
• When hot add cumin seeds and mustard seeds. let them sizzle for 2 seconds
• Add the cabbage, turmeric, red chilli powder and salt mix well.
• Cook over moderate heat for about 6-8 minutes. Add the lemon juice, cover and cook until cabbage is soft.
• Uncover and cook over high heat until all the moisture has dried. Serve hot with Paratha or Naan bread

CURRY CABBAGE SOUP

Steps:

• * Heat up 1-2 tsp oil in dutch oven.
• * Saute onion, celery & garlic til soft.
• * Add curry powder & star anise, cook 1 minute.
• * Add Cabbage.
• * Add 32 oz. chicken broth.
• * Let the soup boil for 15 minutes.
• * Lower heat & cover, simmer for 20 minutes or until cabbage reaches a desired consistency.

SHRIMP AND CABBAGE CURRY

Steps:

• Blend red bell pepper, chiles, lemongrass, garlic, ginger, paprika, coriander, cumin, turmeric, and a couple of big pinches of salt in a blender until a smooth paste forms.
• Heat oil in a large pot over medium-high. Cook cabbage until deeply browned on both cut sides, about 2 minutes per side. Transfer to a plate.
• If pot looks dry, add another 1 Tbsp. oil. Add curry paste to pot (still over medium-high heat) and cook, stirring often, until paste is slightly darkened in color and beginning to stick to bottom of pot, about 5 minutes. Pour coconut milk and 2 cups water into pot and reduce heat to medium; season with salt. Cook, scraping up any curry paste stuck to pot until flavors come together and curry is slightly thickened, 10-12 minutes.
• While the curry is cooking, coarsely chop cabbage.
• Season shrimp with salt and add to curry. Cook, stirring, until shrimp are just cooked through, about 3 minutes. Remove pot from heat; stir in cabbage, scallions, and lime zest and juice.
• Divide curry among bowls and top with herbs. Serve with lime wedges.

CABBAGE CURRY (INDIAN)

Steps:

• Soak the chana dal for 1 hour in warm water. Drain the entire water from chana dal and keep aside.
• In a heavy bottom pan/wok heat oil on medium flame and then turn the gas flame to low. Add mustard seeds. Once the mustard seeds start to splutter, add green chilli, asafoetida and curry leaves. Stir quickly. Do not let the spices burn.
• Immediately add chana dal and turmeric. Stir for a few seconds.
• Now add cabbage and half a teaspoon of salt and mix well.
• Sprinkle 1/2 a cup of water over the cabbage and mix well.
• Turn up the gas flame to medium heat. Cover and cook the cabbage and chana dal. Stir frequently to prevent the curry from burning. The Cabbage should have a slight crunch.
• Turn the gas flame to low and add grated coconut, sugar and mix well.
• Adjust salt as per taste and mix well. Cover and cook for further 2 minutes on low flame.
• Garnish with coriander leaves and serve.

MUMMY'S CABBAGE CURRY

Steps:

• Chop onions and brown in butter.
• Mix spices, tomato paste and ginger to a paste and add to onions.
• Simmer on medium heat for a couple of minutes.
• Add cabbage.
• Stir, adding a bit of water as needed until cooked.