More on curry

I told you I’d give you the recipe for Curried Cabbage.  I don’t know where I got this recipe; it’s written on the back of one of those page-a-day calendar sheets dated July 15, 1997.  My goodness.  (I loved having a dated piece of paper each day!  The grid on the blank side was very nice.  But I can’t find a subject matter I care to pursue every day for a year.  Suggestions?)  I wonder if I was watching a cooking show and quickly scribbling the instructions.

Anyway, the first time I made this, I was chagrinned to read a line that said 1-2.  That’s all.  No ingredient.  Was it cups of water?  Tablespoons of vinegar?  Cloves of garlic?  Could make a big difference. The more I thought about the process, I realized it was a cooking time shorthand:  cook for 1-2 minutes more.

So here’s the recipe, my version:

Curried Cabbage

In a very large flat pan, melt 4 Tablespoons of butter with 2-3 teaspoons of curry powder.  To the pan, add one medium cabbage, sliced (about 8 cups).  Stir cabbage so it is evenly coated with curry.  Reduce heat to low and cook 5-6 minutes.  Add one finely chopped apple (I use Golden Delicious — no need to peel) and 1/2 cup golden raisins.  Cook a few more minutes, until apple and cabbage is tender.  Add 1 Tablespoon of lemon juice and salt/pepper to taste.

If it is Meatless Monday, I may add roasted peanuts on top.  I cannot (will not) tell you how many servings this is.  It’s probably 6-8.  We like leftovers heated up the next day or so for lunch.

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One Response to More on curry

  1. sue says:

    I love this recipe although I don’t add the raisins. I like it as a side with grilled pork tenderloin but it works for me on Meatless Mondays too.

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