I mostly write and share main dishes from my kitchen, but today I spent a few minutes in the morning braising cabbage to enjoy throughout the week.
Braised cabbage is a wonderful dish that makes a great side to enjoy with many styles of cooking. This particular dish has a Southeast Asian vibe with garlic, ginger and curry powder bringing it to life.
The best part is this dish takes about 5 minutes of preparation and only 15 minutes of cooking.
Braised Curry Cabbage
1 whole cabbage, cut into large bite-sized pieces
1/2 onion, half moon thin slices
1 tablespoon coconut oil (or olive oil)
2 garlic cloves, diced
1 teaspoon chopped ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
1 cup water
Heat the coconut oil in a stockpot over medium-high heat. Add the sliced onions and salt. Cook for about 3-5 minutes until browned. Move the onions to a dish to set aside.
Add the garlic, ginger and curry powder to the pot and let it cook for about 1 minute scraping up and bits from the cooked onions. Add the chopped cabbage and stir, letting the cabbage cook for about 2 minutes. Return the onions to the stockpot and then add 1 cup of water. Cover and let the mixture come to a boil. Reduce heat to a simmer and cook covered for 10 minutes.
When finished, remove from heat and serve or place in a storage container to enjoy later. It can be enjoyed reheated or cold.