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curried cabbage

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Ingredients for 2 servings:

  • 250 g potatoes, peeled and diced
  • some oil
  • 250 g white cabbage, preferably Jaroma cabbage, cut into fine strips
  • ½ large onion(s), diced
  • ¼ liter meat broth
  • 1 tbsp curry
  • some salt
  • some pepper
  • some caraway, ground
  • some sugar or other sweetener
  • 6 dashes Worcestershire sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, sauté the onions and potatoes in the oil and let them pre-fry for about 10 minutes. Add the cabbage, top up with the broth, and mix with the seasonings. Simmer until everything is soft and the liquid has evaporated, about 20 minutes. If there is still too much liquid, continue cooking uncovered until the desired tenderness is reached. Mash the cabbage mixture and season again with the spices, then finish with Worcestershire sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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