African Curried Cabbage

During this “snowpocalypse” (as I’ve seen it tweeted on so many message boards) we’ve been struggling to drink enough alcohol and eat enough food … two things we really love to do. So before the snow set in over our humble abode, we decided to make a nice ol’ pot of creamed and curried cabbage. I tend to like things a little spicier than my husband, but this dish was perfect for the two of us and easily manipulated (splash some sriracha on top if you prefer more heat).

The size of this dish is rather large and fed us (+4 friends) over the snow holiday. We added peas for a touch of color and contemplated making rice or potatoes as a side dish, but preferred to eat it alone. Traditionally, this curried wonder IS served wish some variety of rooted vegetable. I’ve seen variations with shredded carrots, potatoes, and sweet potatoes.

African Curried Cabbage
1 T. — Salted Butter
1 T. — Olive Oil
1 — Head of Cabbage
1 — Medium White Onion + 1 Clove Minced Garlic

1 t. — Crushed Red Pepper
3 T. — Curry
2 T. — Cumin
2 T. — Flour
1/4 C. — Half & Half
1 C. — Peas
freshly ground salt and pepper to taste

1. Quarter your onion and slice thinly.
2. Heat EVOO and butter in large pot (we used our largest cast iron pot to handle the magnitude of this recipe), add onions and garlic while sauteing  for about 10 minutes on medium low.
3. Add 2 T. curry, crushed red pepper, and 1 T. cumin to onions. Stir.
4. Cut off the end of the cabbage (+ the core of the vegetable). Quarter cabbage and slice into 1″ strips.
5. Add cabbage to pot and cover for 35 minutes. Stir vegetables every 10 minutes.
6. While cabbage is cooking mix flour, remaining spices, and half and half into small bowl until creamy. You can add more or less half and half depending on how thick you want your sauce.
7. Make a “hole” in your cabbage pot and pour your paste into the middle of the crevice. Cook for a couple of minutes and stir until all of the cabbage is coated.
8. Add your peas, freshly ground black pepper, and salt (to taste)!

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