Caribbean Curry Cabbage

Learn how to make this incredibly easy homemade curried cabbage recipe. White cabbage and red bell peppers cooked with an array of aromatic herbs and spices and then steamed until tender.

Course Appetiser

Cuisine Caribbean

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 98kcal

Author Charla

Ingredients

To cook the curry

2½ tablespoon olive oil
1½ tablespoon curry powder

To cook the cabbage

1 small onion chopped
2 scallion sliced
4 garlic cloves minced
2 tomatoes chopped
¼-½ scotch bonnet chopped, optional
1½ tablespoon all purpose seasoning
2 teaspoon paprika
½ teaspoon cumin
1½ teaspoon onion granules
1½ teaspoon garlic granules
1 red bell pepper sliced
½ large white cabbage sliced
6 sprigs of thyme
⅓ cup water (have more on standby, if needed)
½ teaspoon extra curry powder
black pepper and pink salt to taste

Instructions

Heat the olive oil in a large non stick frying pan on medium heat.
Add the curry powder and "burn" (cook) the curry for about one minute.
Add the onion, scallion, garlic, tomato, scotch bonnet and cook until soft and tender.
Add the spices - all purpose seasoning, cumin, onion and garlic granules and stir.
Add the red bell pepper, white cabbage and thyme.
Pour the water into the pan then give everything a stir to combine with the curry-tomato mixture (the volume of the cabbage will reduce as it steams).
Add another ½ teaspoon of curry powder.
Put the lid on and reduce the heat to medium low.
Let the cabbage steam until your desired texture, stirring occasionally and adding a splash of water if needed (for crunchy cabbage steam for 10-15 minutes, very soft cabbage steam for 20-30 minutes).
After the given time, remove the lid.
Sprinkle in some black pepper and pink salt to taste.

Notes

You will need to use white cabbage for this recipe, don't use the leafy (savoy/ bok choy) variation as it as they don't work well for this type of recipe.
Customise the spice level to your preference, I used ½ scotch bonnet with the seeds (that's where the raw heat is) which gives medium-high heat. Use less or leave it out if you don't care for any heat.
Remove the thyme stems before serving.
Do a taste test, add more seasoning to your preference, if needed.
Once cool store any leftovers in the refrigerator and consume by the next day.
Any leftovers can be frozen and stored in a freezer friendly container for up to 3 months.
Remember to cook the cabbage to your preference, this is important as everyone is different. The longer the cabbage cooks for, the softer it will become.
Keep in mind that the flavours meld a lot more as the cabbage cooks which is why I recommend steaming the cabbage for atleast 15 minutes.

Nutrition