Ingredients:
- 1 medium head of green cabbage, shredded or chopped
- 1 tablespoon olive oil (or coconut oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated or minced
- 1-2 tablespoons curry powder (adjust to taste)
- 1/2 teaspoon ground turmeric (optional, for extra color and flavor)
- 1/4 teaspoon ground cumin (optional)
- 1/2 cup vegetable broth (or water)
- 1/4 cup coconut milk (or any plant-based milk)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon maple syrup or agave (optional, for a hint of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Prepare the cabbage:
- Shred or chop the cabbage into thin strips. Set aside.
- Cook the aromatics:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes, until the onion becomes soft and translucent.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes, until fragrant.
- Add the spices:
- Stir in the curry powder, turmeric, and cumin (if using). Toast the spices for about 1 minute, allowing the flavors to develop.
- Add the cabbage:
- Add the shredded cabbage to the skillet, tossing it with the spice mixture until it’s well coated. Cook for 5-7 minutes, stirring occasionally, until the cabbage starts to soften but still retains some texture.
- Simmer with liquids:
- Pour in the vegetable broth and coconut milk. Stir to combine. Cover the skillet and let the cabbage cook for an additional 5-10 minutes, or until the cabbage is tender and the flavors are well melded. If you prefer softer cabbage, cook for a bit longer.
- Season and serve:
- Stir in the soy sauce and maple syrup, adjusting the seasoning with salt and pepper to taste.
- Garnish with freshly chopped cilantro and serve with lemon wedges on the side for a fresh, tangy contrast.
Tips:
- Add protein: For a heartier dish, you can mix in some cooked lentils or chickpeas to the cabbage for added protein.
- Make it spicier: If you like heat, add a pinch of cayenne pepper or some finely chopped fresh chili.
- Make ahead: The curried cabbage stores well in the fridge for up to 3 days, making it great for meal prep.
Vegan Curried Cabbage is an easy-to-make, nutrient-dense dish that’s bursting with flavor from the curry and spices. It’s perfect as a side dish or a main course served over rice or with flatbread!
