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New South Food Company is the author and chef of this Curried Cabbage. Cabbage and Curry are so healthy we should all make this!!

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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

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Curried Cabbage

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Yield: 4 cups

Ingredients

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

Instructions

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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