Total Time
35mins
Prep 10 mins
Cook 25 mins

This an amalgamation of several recipes plus just trial and error. My husband loves it with jerk chicken and fried plantains.

Ingredients Nutrition

Directions

  1. Saute onions in butter or margarine until soft (about 5 minutes).
  2. Add curry powder, bell pepper, and carrots, saute for a few more minutes.
  3. Add cabbage, tomato and boullion, saute until the cabbage has reached the desired softness.

Reviews

(4)
Most Helpful

We love cabbage and always looking for another way to serve it. Only difference when I made it was to substitute a granny smith apple for the tomatoes - did not care for the tomato texture. I have made a similar one with kale which is also healthy and tasty.

waynejohn1234 August 25, 2008

Oh so yummy! I think the carrots need to go in before anything else, however as they weren't on the same crisp-level. I also feel there could be twice as many tomatoes and peppers. I didn't have any bouillon cubes so I sprinkled in about a tsp. of seasoned salt, and the end result was quite tasty!

cause4chubbyhubby August 06, 2008

Great dish to spice up week night meal. I used canola oil instead of butter. Your spicing was just right. Thanks !

Chef RZ Fan August 23, 2007

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