I was asked if I had any good recipes for cabbage. Normally I make cabbage rolls or just put it in a pan with (God forgive me) gobs of butter. So off to the pantry I went to see what I had that might make a head of cabbage into something spectacular.
Lo and behold, I rediscovered my jar of curry powder. Oh how I love the smell of curry powder. I love the wafts of coriander, turmeric, cumin, etc. Unfortunately, I don’t use curry powder as much as I should. It’s a great spice to have on hand.
My little jar of curry powder took my pretty head of cabbage and turned it into something amazing. I used bacon to give it a smokey undertone and fantastic garnish (who can go wrong with bacon?!). The arugula didn’t give it as much flavor as I thought, but it gave it a nice color contrast.
This recipe is simple. It’s braised cabbage with amazing flavor from the curry powder.
- I head of cabbage, roughly chopped
- 1 medium red onion, finely sliced
- 1 small bunch of arugula, roughly chopped
- 2 tablespoons curry powder
- 1/2 can of chicken stock or broth
- 3 slices of thick cut bacon, diced
- S & P to taste
In a large pot over medium heat, cook the bacon until it is crisp. Remove the bacon from the pot, on to a paper towel and set aside. Add the onions to the pot with the bacon fat and cook for 2 to 3 minutes.
Stir in the curry powder. Then add in the cabbage and arugula and stir well, tossing with the onions, about 5 minutes.
Season with salt and pepper.
Add in the chicken stock and cover with a tight fitting lid.
Reduce heat to low and let steam for 10 to 15 minutes. Cabbage should be tender.
Add in the crispy bacon and serve.