Saturday, March 13, 2010

Curried Cabbage

  • 1 tablespoon vegetable oil
  • 1/2 cup minced shallots
  • 2 garlic cloves, minced
  • 2 tablespoons whole-grain Dijon mustard
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 12 cups thinly sliced green cabbage (about 3 pounds)
  • 1/4 cup veggie broth, or water 
  • 1/4 cup rice vinegar, apple cider vinegar, or ume plum vinegar 
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.



No comments: