New South Food Company is the author and chef of this Curried Cabbage. Cabbage and Curry are so healthy we should all make this!!
Cabbage is probably not on most peoples top 10 list of vegetables but our guests thoroughly enjoyed this curried cabbage recipe which I served as a bed for brined and braised chicken thighs. The agave nectar helps to take away some of the bitterness and the curry adds a zest to the dish. Make sure to season with salt to enhance the natural flavors and then add a touch of fresh black pepper.
Cabbage is a great source of nutrients which I listed below and also contains a high amount of Omega-3 fatty acids. There’s actually more Omega-3′s in 100 calories of cabbage than 100 calories of salmon!
Nutritional benefits of Cabbage
High in omega-3 fatty acids
Provides cancer-protective phytonutrients
Cabbage is an excellent source of vitamin K and vitamin C, fiber, manganese, and folate
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Yield: 4 cups
1 head cabbage cored, quartered 2x and chopped
1 medium yellow onion, quartered and chopped
2 tbs olive oil
2 tbs agave nectar
1 tbs curry powder
salt and pepper to taste
2 tbs chopped parsley for garnish
Using a stock pot or dutch oven, add olive oil to pan over medium heat
Add onions and cabbage to pan, cover and cook on low/medium heat
Stir the onion and cabbage mixture every 15-20 minutes.
Once the cabbage has reduced by 1/2, should take 45min-1hr, add agave nectar. Cover and continue to cook for another 30 minutes.
Add curry and season with salt and pepper to taste
Garnish with parsley
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