Every March the supermarkets around here drop the price of cabbage from around a dollar a pound to something like 19 cents a pound. Since I’m not a huge fan of corned beef and cabbage, I often used to make some sort of Eastern European cabbage dish, like cabbage pierogi or kapusta, to use up all the cabbage I’d stockpiled. Then I tried the amazing spicy cabbage recipe from this book, and it quickly became my go-to cabbage recipe. Healthy, hot and fast, I can eat that stuff by the bowlful.
But this curried cabbage has the potential to take over the number one spot. The coconut milk adds creaminess while dried shrimp add a definite umami quality to the dish. Although the ingredient list for this recipe is somewhat long, I’d say the result is well worth the small hassle of finding a couple extra items from your pantry.
* 1 small head cabbage, finely sliced
* 2 Tablespoons vegetable oil
* 1 small onion, chopped
* 3 cloves garlic, minced
* 1 Serrano pepper, cut lengthwise into four quarters
* 1 teaspoon ground turmeric
* 1 teaspoon cayenne
* 2 teaspoons curry powder
* 1/2 teaspoon fenugreek seeds
* 1/2 teaspoon small, dried shrimp
* 1 small cinnamon stick
* 1 can (15 ounces) coconut milk
* salt to taste
Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook until the onions have softened. Add the chili pepper, turmeric, cayenne, curry powder, fenugreek seeds, dried shrimp and cinnamon stick and cook, stirring frequently, for five minutes. Add the shredded cabbage and stir to coat.
Add the coconut milk and bring to a boil. Reduce heat and simmer, uncovered, until the cabbage has softened slightly. Salt to taste.
Adapted from Sri Lankan Cooking