Don’t let the curry scare you. Yellow curry powder is a widely available spice you can purchase at pretty much any grocery store and it’s delicious when sprinkled on any number of things. Plus, you can just leave it off of this dish if you know you do not like it and it will still taste delicious!
A good friend of mine made this for me once and served it with a green salad (like this one!) and grilled steak. I have made it so many times since then and served it to others. It always gets rave reviews. Serve this veggie side with any grilled meat whether it be chicken, steak, sausage, etc. It’s wonderful.
P.S. Visit our Taco Seasoning Mix post for some info on why and how you should source quality spices.
- 1/2 head purple cabbage, thinly sliced
- 1 yellow onion, cut in half and thinly sliced
- 3 tbsp avocado oil, ghee, pastured lard or leftover bacon fat for the pan
- 2 tsp salt to start (you may need more to taste at the end)
- 1/2 tsp garlic powder
- 1/2-1 tsp cayenne pepper (depending on how much spice you like), optional
- 1-2 tsp yellow curry powder (depending on how much you love curry), optional
- Slice your cabbage and onion and set aside for a moment.
- Place a large sauté pan with a lid on the stove top over medium-high heat. (If you don’t have a large sauté pan with a lid you can use a large pot that has one or just use a piece of foil to cover).
- Add your fat to the pan.
- Place all your veggies and spices in the pan, too.
- When you hear a little sizzle from the veggies beginning to cook, mix them all up with a spatula to evenly distribute the oil and spices.
- Add about a 1/3 C water to the pan and cover with a lid or foil for 3 or 4 minutes. Make sure th pan is very hot. This allows the veggies to steam and speeds the cooking process a bit.
- Now, remove the lid and stir the veggies again. Allow them to cook, stirring every few minutes, until all liquid has evaporated.
- If you need to add a bit more fat because the veggies are sticking, you can do that. If they are cooking too quickly and you’re afraid they’ll burn, turn the heat down to medium.
- Continue to cook and stir until the cabbage is soft to your liking (some people like a little crunch. Some do not).
- Serve warm and… Enjoy!