Curried Cabbage

Advocate-tested recipe

Curried Cabbage

Serves 6-8. Recipe is from Lori Tucker. An advantage is that it tastes good both warm and cold, so it holds up well on a buffet table, especially as an accompaniment for brisket. The recipe makes a lot, and there’s nothing to be gained by splitting it. I’ve found when I have too much, I can freeze the leftovers and add to homemade soup later — the curry and cabbage flavors will dominate, so keep this in mind when combining with other ingredients. Don’t chose anything that will compete. The cabbage will retain some crunch, and the flavor combination is a refreshing change from more common cabbage dishes. You’ll need to use the biggest microwave-safe glass bowl you can fit in your microwave. While the recipe gives a estimate for the amount of cabbage, the size of your bowl will likely determine how much you can make at once.

1 tbl. curry powder

1 tsp. ground ginger

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

Juice of 1 lime

1 small (21/4-lb.) head of green cabbage, cored and shredded

1 medium-size onion, peeled, halved lengthwise and thinly sliced

1. In a small bowl, mix together the spices. Place the cabbage, onion and lime juice in a very large bowl and toss with the spices until evenly distributed.

2. Cover tightly with plastic wrap, and microwave on HIGH for 16 minutes.

3. Stir well and serve.