6.7.2016 | 22:47
Ah, cooked cabbage. A food I pretty much hated as a child. I liked coleslaw (Diane didn’t even like that!) well enough, but cooked? Nope.
Brussels sprouts I was okay with. So much for food logic.
Brussels sprouts then grew on me after I reached adulthood, and in the past couple of years, I’ve eaten quite a lot of them!
Same with cabbage, especially cooked, to the point that it’s one of my favorites. I dabbled with making my own sauerkraut a few years ago, but the batches were so big it was hard to eat it all. The ‘kraut came out really well, though.
Most of us have heard that the cruciferous vegetables are among the healthiest, and I’m always looking for good ways to use them as part of a meal. (Like the tomato/cauliflower soup from several weeks ago.)
One of my next cooking projects is to look for ways to incorporate various kinds of seaweed into recipes — whether soups, salads or something else. Stay tuned for that.
Now back to the cabbage.
Steamed, with a little coconut oil is terrific, for something really easy.
But this curried version has a little more kick to it, and a few more steps. It was inspired by a dish at our local Mediterranean restaurant, and makes a great side dish.
1 small to medium head of cabbage (roughly 2 lb.)
1-2 Tbsp coconut oil
1 Tbsp curry powder
1 dash of turmeric (optional)
1 tsp garam masala
1/2 tsp cumin
Steam cabbage for approximately 15 minutes. Heat coconut oil in medium skillet/saucepan on medium-high heat. Once oil is hot, transfer cabbage from steamer to skillet. Add remaining ingredients and stir in to mix evenly. Continue to stir cabbage occasionally, for about 10-15 minutes. Remove from heat and serve with your choice of meat, fish, vegetables, etc.