Curried Creamed Cabbage Recipes

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CURRIED CREAMED CABBAGE



Curried Creamed Cabbage image

Make and share this Curried Creamed Cabbage recipe from Food.com.

Provided by WI Cheesehead

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 head finely sliced cabbage
1 tablespoon unsalted butter
1/2 teaspoon curry powder
1/4 teaspoon salt
1 tablespoon flour
1/8 teaspoon black pepper
1/2 cup milk

Steps:

  • Place cabbage in saucepan and cover with at least 1" water.
  • Bring to a boil and simmer 5 minutes. Drain cabbage.
  • In a skillet, melt butter over lowheat, and add curry powder, flour, salt, and pepper.
  • Cook, stirring, for 2 minutes; remove from heat.
  • Add milk slowly, while stirring to avoid lumping, and return to heat.
  • Bring to a boil, stirring constantly.
  • When thickened, stir cabbage into sauce and serve hot.

Nutrition Facts : Calories 162.9, Fat 8.3, SaturatedFat 5.1, Cholesterol 23.8, Sodium 362.6, Carbohydrate 19.4, Fiber 6, Sugar 7.3, Protein 5.5

CURRIED CABBAGE



Curried Cabbage image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 medium cabbage
1/2 cup water
2 tablespoons butter
3 large onions, coarsely chopped
1 tablespoon flour
1 tablespoon hot Madras curry powder
1/2 cup milk

Steps:

  • Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.

CURRIED CABBAGE AND CARROTS



Curried Cabbage and Carrots image

Make and share this Curried Cabbage and Carrots recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium head of cabbage, shredded
1/2 small white onion, finely minced
1 cup shredded carrot
1/4 cup heavy cream (or coconut milk)
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In large skillet over medium heat, sauté minced onion in butter until translucent.
  • Add shredded cabbage and continually toss for several minutes to partially cook.
  • Sprinkle curry powder and white pepper over the cabbage and mix well.
  • Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
  • Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).

Nutrition Facts : Calories 116.1, Fat 7.8, SaturatedFat 4.8, Cholesterol 23.8, Sodium 458.9, Carbohydrate 11.4, Fiber 4.2, Sugar 6.5, Protein 2.7

COCONUT CURRY CABBAGE



Coconut Curry Cabbage image

This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.

Provided by Sonia H.

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tablespoons Indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro

Steps:

  • Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
  • Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g

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