CURRIED CABBAGE SAUTE
General rule of thumb for vegetables is that they taste better and are more nutritious in raw state. Cabbage is no exception, but unlike some other vegetables, tastes just as great and almost like a different vegetable when cooked through. Putting a little heat through cabbage allows you to get creative and compose fun dishes given its natural ability to suck in other flavors.
An example of flavor that pairs well with cabbage? Spice.
Once in a while, I get strong cravings for Indian food. BUT it’s always the same routine. I go to a restaurant to fulfill my cravings and leave feeling so utterly full those cravings don’t come back for a good month. It must be all the rice, naan and fritters that do it.
Luckily, I’ve found a dish that kills those cravings without the aftermath of glut.
To pair with the spiced up cabbage, I’ve added some creamy avocado and summer sweet orange. A dish sure to warm your soul but keep things fresh through the heat.
- Green Cabbage (1 head)
- Orange (1)
- Avocados (2)
- Curry Powder (3 tbsp)
- Turmeric (2 tsp)
- Soy Sauce (2 tbsp)
- Julienne the cabbage.
- Drizzle oil into a large sauté pan and add the cabbage. Raise the heat to medium and allow the cabbage to cook. Season with salt + pepper.
- Add to the cabbage curry powder, turmeric, and soy sauce. Mix to combine and add more spices if necessary. When the cabbage cooks, it will become more “glassy” and should take on a orange-y hue due to the curry.
- Remove the skin off of the orange and cut up the flesh into cubes. Add to the sauté pan and mix into the cabbage.
- Cube up the avocado as well and add to the pan. Again, mix into the cabbage and oranges and sauté everything together. Continue to season with salt + pepper.