What to do with leftover cabbage?

There are many ways to turn an extra half a head of cabbage into your next meal — toss it into a frittata; add it into the soup pot; saute it with sausage for a one-pan dinner; braise it with bacon; or slow cook it into a gratin .

What thickens Japanese curry?

The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices) . You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken, which is the recipe I'm sharing here.

What kind of cabbage do they use in Japan?

However, thanks to the geo-graphical factors of Japan, which stretches from the North to South, along with different cabbage types, we are also able to enjoy the diverse cabbage all year round. Kandama (cold season ball), spring cabbage and purple cabbage are the three standard cabbage types.

Is it better to freeze raw cabbage or cooked cabbage?

“Freezing raw cabbage helps retain its nutritional value, but it may affect its texture, making it more suitable for use in cooked dishes like soups and stir-fries,” says Best. For taste. If you want to maintain that flavor and texture, cooked cabbage may be the better way to go .

Does cabbage lose its benefits when cooked?

Although you get different nutrients if you cook or ferment it , raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

How many days can you eat leftover cabbage?

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days . You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days. It's best used in cooked dishes.

What vegetables can go in Japanese curry?

The triad of vegetables most commonly found in Japanese curry are onion, potato, and carrots , but you can use almost any combination of vegetables and protein. Here, I've added celery, green beans, and corn to the mix, and use chicken thighs as my protein.

What else can I add to Japanese curry?

Vegetables: The most standard vegetables added to Japanese curry are onions, potatoes, carrots and mushrooms . However, feel free to use other vegetables like peppers, kabocha, sugar snap peas, broccoli, cauliflower, green beans or okra. Butter: Adds richness to the curry. Use dairy-free butter as needed.

What vegetables can go in curry?

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers . Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

How do Japanese eat cabbage?

Japanese cabbage salad is traditionally served undressed . The cabbage's crisp, sweet nature is a refreshing counterpoint that offers a moment of respite from the savory richness of the dishes it's typically served with.

Sautéed Curried Cabbage Recipe - Budget Bytes (2024)

Budget Bytes » Recipes » Vegetable Recipes » Curried Cabbage

$3.95 recipe / $0.99 serving

by Beth - Budget Bytes

published Dec 5, 2019

4.42 from 17 votes

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There’s something super comforting to me about sautéed cabbage with butter and I eat it alot in the winter months when cabbage is fresh and inexpensive. And because it’s just so cheap, delicious, and filling, I love coming up with new variations on this theme. This Curried Cabbage version is full of warm savory spices, vibrant color, and plenty of texture. It’s like extra-extra comforting and perfect for winter! There are several ways you can serve this flavorful dish, so read on for some curried cabbage inspo!

Sautéed Curried Cabbage Recipe - Budget Bytes (2)

What Kind of Curry Powder Should I Use?

Curry powders can vary quite a bit from brand to brand, so you may need to do a little experimenting before you find a favorite, but you can use literally any type of curry powder for this recipe. Some curry powders are hot, some are mild, so choose the heat level according to your preferences. If you’d like to try to make your own curry powder, check out this recipe for Easy Homemade Curry Powder from Spicitupp.com

How to Serve Curried Cabbage

I had a lot of fun eating this curried cabbage different ways this week. You can serve it as-is, like sort of a low carb veggie bowl, or spoon it over a bowl of warm rice. If you’re into noodles, you can serve it like my classic Fried Cabbage and Noodles, by adding about 8 oz. of cooked egg noodles (you’ll want to add some extra butter and salt to cover the noodles). I’m also a fan of topping it with a fried egg. ;)

Can I Add Meat?

Yep! Ground beef would be an awesome compliment to this curried cabbage. Simply brown 1/2 to 1 pound ground beef in the pot before adding the garlic and ginger, then proceed with the recipe as normal.

Is This Curried Cabbage Saucy?

No, there is no sauce in this dish. It is simply sautéed cabbage with curry seasoning. If you prefer a saucy dish so you can have something to sop up with bread or to drizzle over rice, you can try adding a cup or so of vegetable broth or coconut milk.

Sautéed Curried Cabbage Recipe - Budget Bytes (3)

Can I Freeze Curried Cabbage?

This recipe would probably freeze so-so. Since the vegetables are already soft from sautéing, there won’t be much more loss in texture through freezing and thawing. The main issue you may run into is that it might dry out a bit, since there isn’t any sauce to keep the dish moist in the freezer.

Can I Skip the Cilantro?

Yes. I love cilantro with curry dishes, but if you’re not into cilantro I suggest adding some sliced green onion. While their flavor is not anywhere near the same, they both offer a punch of freshness to the dish, which I find to be a lovely contrast to the deep cooked-down flavor of the cabbage.

Curried Cabbage

4.42 from 17 votes

This simple Curried Cabbage sauté is an inexpensive and filling dish full of vibrant colors, flavors, and healthy vegetable goodness.

Author: Beth – Budget Bytes

Ingredients

2 cloves garlic ($0.16)
1 tsp grated fresh ginger ($0.10)
1 yellow onion ($0.32)
4 carrots (about 1/2 lb.) ($0.45)
1/2 head cabbage (about 4 cups sliced) ($1.28)
2 Tbsp olive oil ($0.32)
2 Tbsp curry powder (mild or hot) ($0.60)
1 cup frozen peas ($0.38)
1 Tbsp butter ($0.09)
salt and pepper to taste ($0.05)
1 handful cilantro ($0.20)

Instructions

Prepare the vegetables before you begin, so they're ready to go when you need them. Mince the garlic, and grate the ginger. Slice the onion, and peel and slice the carrots. Remove the core from the cabbage and slice it thinly.
Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.
Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.
Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt. Stir to combine and dissolve any browned bits off the bottom of the pot. Continue to stir and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. Add a tablespoon or two of water to the pot if it becomes too dry or the spices begin to stick to the bottom of the pot.
Once the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables. Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.

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Nutrition

Serving: 1ServingCalories: 193kcalCarbohydrates: 23gProtein: 5gFat: 11gSodium: 103mgFiber: 8g

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Scroll down for the step by step photos!

Sautéed Curried Cabbage Recipe - Budget Bytes (7)

How to Make Curried Cabbage – Step by Step Photos

Sautéed Curried Cabbage Recipe - Budget Bytes (8)

Prepare your vegetables before you begin. Mince two cloves of garlic and grate about 1 tsp fresh ginger. Slice one yellow onion, and peel and slice 4 carrots (about 1/2 lb.). Remove the core from 1/2 head of cabbage, then slice it thinly.

Sautéed Curried Cabbage Recipe - Budget Bytes (9)

Add the minced garlic, grated ginger, and 2 Tbsp olive oil to a large pot (I’m using a 6-quart dutch oven). Sauté the garlic and ginger in the olive oil over medium heat for about one minute, then add 2 Tbsp curry powder and sauté for one minute more.

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Add the sliced onions and continue to sauté just until the onions begin to soften (2-3 minutes).

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Add the sliced carrots and cabbage to the pot along with about 1/4 cup water and a pinch of salt. Continue to stir and cook the cabbage and vegetables until the cabbage is tender (about 15 minutes). If the pot begins to get too dry or the spices begin to stick to the bottom before the cabbage is tender, add a tablespoon or two more water.

Sautéed Curried Cabbage Recipe - Budget Bytes (12)

Once the cabbage is tender, add 1 cup of frozen peas. Stir to combine and heat through (1-2 minutes).

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Add one tablespoon of butter and season with salt and pepper. Stir until the butter is melted and coating the vegetables. Taste and adjust the seasoning to your liking.

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Top with a handful of fresh cilantro just before serving!

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