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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!
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- Mise en Place
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- Quartered onions and cabbage
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
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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This has my mouth watering. I love cabbage so much, probably my favorite vegetable and adding curry…what could be better. Can’t wait to get to the grocery to get a head of cabbage so I can make this.
It’s surprisingly delicious! I also like to add curry to dishes to give that extra flavor.
I couldn’t agree more!
I think cabbage is definitely underrated. Like so many other vegetables, it really depends on how it’s prepared. And when it’s made with curry powder, how could you go wrong?!