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Classic Vegetarian Curry Cabbage


  • 1/4 large cabbage (about 4 cups when shredded)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil (or vegetable)
  • 1 medium onion sliced (divided)
  • 2 cloves garlic sliced thin
  • 1 teaspoon curry powder (your fave or a Caribbean style blend)
  • 1/4 hot pepper (I used habanero)
  • 4 tablespoon water
  • 1 tomato sliced to add some color/contrast (optional)


This is a Caribbean style curry cabbage recipe.

Start by shredding the cabbage as you would for coleslaw, but a little thicker. Give it a quick rinse under cool water and shake off as much of the water as you can.

Now heat the oil in a pan over medium heat, then add half of the sliced onion and the hot pepper. Allow that to cook for a couple minutes, then add the curry powder and stir around. This should cook for another 2-3 minutes before you add the 4 tablespoons of water. The idea is to cook the curry powder to release its aroma, then make a quick paste.

Cook off all the water we added to make the curry paste, until you start seeing that it's dark and grainy. This is when you add the shredded cabbage, the sliced garlic, the other half of the onion and salt. Give it a good stir and turn the heat down to low. Cook with the pot uncovered or risk having the cabbage spring a lot of liquid and get soupy.

Cook this for about 20-25 minutes, however you can cook it a little longer if you wish. The last 5 minutes is when you would add the slices of tomato if you'd like to give it a bit of contrast. Add salt to taste.

This curry cabbage goes well with both rice and/or roti and should be enough for at least four people.

Adapted from Caribbean Pot

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