Sunday, 21 May 2017

Cabbage in curry sauce

Yes, really - this is a very tasty way to have cabbage!  I found it in an 1980s Readers Digest coffee table book called Farmhouse Cooking. The recipe starts with cooking 1 to 2 lbs of cabbage which is far too much for us so I have adapted it a bit.

Slice up cabbage leaves and simmer to tender with half an onion with a couple of cloves pushed in and a small  bay leaf and a garlic clove. Add a stock cube. Drain (remove onion etc) and put the liquid aside.
I know, it sounds weird - but keep going!
I usually have quite a bit of liquid left - I keep it for other dishes.

Meanwhile, melt a knob of butter, a dessertspoon of plain flour (or cornflour), a good teaspoon of curry powder (I have Madras and used that). Add the liquid to make a stiff sauce. Put the cabbage in the sauce and let it infuse gently. Add a little paprika to taste, if wanted (does taste good without).

The curry sauce is a bit like you get in chip shop sauce, I think? 

The cabbage tastes lovely and is tender and juicy.  It goes really well with any dry or bland meat or plain meat.  I have made it twice now and I think we ate more cabbage than we would have done just plainly boiled!




2 comments:

  1. What a novel way to use cabbage. I think I may have to give this a try.

    God bless.

    ReplyDelete
  2. Interesting. I am a member of Slimming World and there is a popular recipe for a similar "Chinese curry" made with mushy peas.

    ReplyDelete

What next Gobe?

Honestly how does this politician continue to survive??  Did you hear about his clean air strategy this morning?   Coming round to monitor t...