Curried Cabbage

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Happy Friday & Veterans Day, everyone! Thank you to all who have served or continue to serve our country.

I've been working from home today and have surprisingly been very productive! I cranked out a letter of intent for a grant (for the nonprofit I work for) and also made a batch of coconut chocolate chip cookies. Productive day, indeed - and it's only 1:30pm!

You may have noticed that we've been receiving cabbage quite often in our CSA box lately. This is completely fine by me...I love cabbage. It's such a fall comfort food.

Most of you know I truly appreciate simple and delicious recipes. While I absolutely love spending time in the kitchen, simplicity is necessary. Quick meals that are healthy and tasty fill our menus each week.

This recipe for Curried Cabbage is all those things: quick, simple, healthy and delicious. 

I paired this great side dish with some chicken sausage. Evan and I really enjoyed it!

Curried Cabbage
Adapted from: Cooking Light

1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon whole grain Dijon mustard
1 teaspoon curry powder
1 teaspoon turmeric
1/2 head of cabbage, thinly sliced
1/4 cup low-sodium vegetable broth
1 tablespoon rice vinegar
salt & pepper, to taste

Heat oil in a large skillet over medium heat. Add shallot and garlic - saute for 2 minutes, stirring often. Add mustard, curry and turmeric - cook for 1 minutes, stirring constantly. 

Stir in cabbage and remaining ingredients. Cook for 6-8 minutes, until tender. Enjoy!

Yield: 2 servings

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