Curried Cabbage

I'm always looking for new cabbage recipes; not only is the leafy vegetable (a close cousin to the much-buzzed-about kale) budget-friendly, but it's also loaded with vitamin C, fiber, iron, and folic acid. What's not to like? Well, the fact that it can be quite bland. But earlier in the month, I gave cabbage a Chinese twist with my Tofu Fried Rice with Cabbage, and a Cambodian feel in my Tofu Vegetable Hot Pot. This curried version has Indian flavors instead.

Ingredients:

• 1 tablespoon canola oil
• 1/2 cup minced shallots
• 2 minced garlic cloves
• 2 tablespoons whole-grain Dijon mustard
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 12 cups thinly sliced green cabbage
• 1/4 cup vegan chicken broth
• 1/4 cup rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Heat the canola oil in a large skillet over medium-high heat.  Add the shallots and garlic, and saute for 2 minutes.  Add the mustard, curry powder, and turmeric; cook for 1 minute, stirring constantly.

2. Stir in the cabbage, chicken broth, vinegar, salt, and black pepper.  Cook for a final 5 minutes, stirring frequently, until the cabbage is tender.

I recommend grilled seitan alongside this dish, either served plain or stirred into a curry:

If you have it at home, the curried cabbage also pairs well with grilled Match pork:

Nutrition Info:
8 servings (2/3 cup), Calories 58 

Tasting Notes:
I really enjoyed the warm, toasty spices in this dish, as well as the little seeds of the whole-grain mustard, which added great texture. I would cook the cabbage longer next time, however. If you err on the side of eating raw, or are a fan of raw cabbage, you'll probably like it just as is after 5 minutes.  But the more cooked something is, the more I like it (in general), and I would have preferred the cabbage to be more tender.

Rating:
3