Crispy Cabbage Curry: A Unique Twist
Don’t Let Cabbage Go to Waste! Super Simple Cabbage Curry Recipe
Wondering what to do with leftover cabbage? I tried adding it to curry, and it turned out surprisingly well! Since then, I often use cabbage instead of potatoes or carrots. Enjoy the delightful texture and sweetness!
Curry Main Ingredients
- Curry powder 100g (choose your favorite flavor)
- Fresh cabbage 1/4 head (approx. 200-250g)
- Pork (loin or neck, for curry) 200g
- Large sweet onion 1
- Mushrooms 1 handful (e.g., king oyster, shiitake)
- Water 700ml
Flavor Enhancers
- Butter 10g
- Minced garlic 1 tsp
- Butter 10g
- Minced garlic 1 tsp
Cooking Instructions
Step 1
First, wash all your vegetables (cabbage, onion, mushrooms) thoroughly and chop them into bite-sized pieces. You can also dice the pork into similar sizes for even cooking.
Step 2
Heat a pot over medium heat and melt the butter. Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 3
Add the chopped onion, cabbage, and mushrooms to the pot. Sauté them together for about 3-5 minutes until the vegetables soften slightly and the onion becomes translucent. This step helps to bring out the natural sweetness of the vegetables.
Step 4
Once the edges of the vegetables start to look translucent (about halfway cooked), add the diced pork. Continue to stir-fry until the pork is no longer pink and is cooked through.
Step 5
After the pork is fully cooked, pour in the 700ml of water and stir well. Bring the mixture to a boil, then add the 100g of curry powder. Whisk it in thoroughly to ensure there are no lumps. Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes until the curry thickens and flavors meld beautifully. Stir occasionally to prevent sticking. Serve hot over rice for a delicious meal!
