Curried cabbage in the pan is a simple dish to prepare but truly delicious, the combination of curry and cabbage is sublime, an excellent side dish for meat and fish, and it can also be used to dress risotto! Now run to the kitchen to try the recipe!
If you love tasty vegetable-based dishes, also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 78.66 (Kcal)
- Carbohydrates 11.72 (g) of which sugars 5.41 (g)
- Proteins 2.60 (g)
- Fat 3.61 (g) of which saturated 0.54 (g)of which unsaturated 0.30 (g)
- Fibers 5.61 (g)
- Sodium 293.11 (mg)
Indicative values for a portion of 208 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Curried Cabbage in the Pan
- 1.1 lbs cabbage
- 3 teaspoons curry
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
- 1/4 cup water
- to taste mixed peppercorns
- to taste chopped parsley (fresh)
Useful Tools
- Pan
- Cutting Board
- Bowl
- Colander
- Wooden Spoon
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Preparation of Curried Cabbage in the Pan
Clean the cabbage from any waste parts, cut it into strips and rinse it under running water, drain it well, and pour it into a fairly large bowl.
Season the cabbage with salt, ground pepper, and curry, mix well to combine all the ingredients.
Now pour the seasoned cabbage into the pan, add the oil and water, mix, cover, and cook over medium heat for 35/40 minutes, stirring occasionally.
In the last few minutes of cooking, increase the heat, remove the lid and stir continuously until the end of cooking, the cabbage should be tender but still slightly crunchy, serve it on a serving plate garnished with fresh parsley and enjoy your meal!
Tips
If you use a glass lid with a steam vent (as recommended above among the tools), it is even better for the success of the recipe because it allows moisture to build up and soften the dish more quickly and also allows for the use of less fat, in this recipe, only 2 tablespoons of oil are used!
