Prep 3 mins
Cook 12 mins
Different way to have cabbage, with an Indian flair.
- 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
- 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.
I had never thought of creaming cabbage. It was very easy and tasty. I will probable triple the curry powder next time though. Two friends ate it and both liked it. One turned his nose up at the idea, but asked for more after he tasted it.
I liked this recipe very much but I did make a few changes. I chopped an onion and cooked it along with the cabbage. I doubled the cream sauce and increased the curry powder. I also added some garlic powder to the sauce with the spices. I put a little parsley in for some color contrast, too. This is very good and quite easy to alter to fit the tastes of your family.
for the size of cabbage I had and using only half I doubled the flour and milk and used 3 tablespoons butter, and I am glad I did otherwise it would have been way too dry, I also added in cayenne pepper and Parmesan cheese, after those adjustments it turned out wonderful, thanks Cheesey!