Red Cabbage Curry Recipes

CURRIED CABBAGE

Curried Cabbage image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 medium cabbage
1/2 cup water
2 tablespoons butter
3 large onions, coarsely chopped
1 tablespoon flour
1 tablespoon hot Madras curry powder
1/2 cup milk

Steps:

Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.

RED CABBAGE CURRY

Red Cabbage Curry image

Make and share this Red Cabbage Curry recipe from Food.com.

Provided by Dancer

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 teaspoon caraway seed
2 tablespoons curry powder
1 cup grated carrot
1 tablespoon extra virgin olive oil
1/2 cup water or 1/2 cup vegetable stock

Steps:

Steam potatoes until tender, set aside.
Saute onions in oil until translucent.
Add caraway and curry powder to onions, adding enough water to make a paste.
Add potatoes, cabbage and carrots and about one half cup of water or stock.
Cook until cabbage and carrots are just tender.
Serve hot on bed of brown, basmati or jasmine rice.

Nutrition Facts : Calories 258.3, Fat 4.6, SaturatedFat 0.7, Sodium 89.6, Carbohydrate 51.3, Fiber 9.8, Sugar 12.1, Protein 7.4

RED CABBAGE, CAULIFLOWER & COCONUT DHAL

Red cabbage, cauliflower & coconut dhal image

Use up your leftover red cabbage and cauliflower at Christmas to make this easy dhal with coconut. It's satisfying, healthy and full of nutrients

Provided by Esther Clark

Categories Dinner, Supper

Time 1h30m

Number Of Ingredients 16

Ingredients

1 small cauliflower , broken into small florets
2 tbsp rapeseed oil
1 onion , finely chopped
200g red cabbage , sliced
thumb-sized piece of ginger , peeled and grated
2 garlic cloves , crushed
½ tsp chilli powder
½ tsp turmeric
1 tsp garam masala
1 tsp black mustard seeds
small handful of curry leaves
300g split red lentils
1.25 litres hot low-salt vegetable stock
1 lime , juiced
2 tbsp coconut flakes, toasted
coriander leaves and chopped chilli, to serve (optional)

Steps:

Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.

Nutrition Facts : Calories 421 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

RED CABBAGE CURRY

RED CABBAGE CURRY image

Categories Vegetable

Number Of Ingredients 8

Ingredients

1 small head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 tsp caraway seeds
2 tbsp curry powder powder
1 cup grated carrots
1 tbsp extra virgin olive oil
1/2 cup water or vegetable stock

Steps:

Steam potatoes until tender, set aside. Saute onions in oil until translucent. Add caraway and curry powder to onions, adding enough water to make a paste. Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice.

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