Saturday, October 30, 2010

Curried Cabbage

Jeanine from Rockville, MD, submitted the following recipe from the October 20o2 issue of Cooking Light. She writes, "It is really simple and the flavor is amazing."

Curried Cabbage
Serves 8

1 tablespoon vegetable oil
½ cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoons curry powder
1 teaspoon ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
¼ cup chicken broth
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.

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