Curried Creamed Cabbage

Different way to have cabbage, with an Indian flair.
- Ready In:
- 15mins
- Serves:
- Units:
10
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ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@WI Cheesehead
Contributor
@WI Cheesehead
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"Different way to have cabbage, with an Indian flair."
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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.Reply
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