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trini curry cabbage

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Meat & Poultry

Curry Cabbage With Leftover Caribbean Stewed Chicken.

12 Comments on Curry Cabbage With Leftover Caribbean Stewed Chicken.

Cabbage is another one of those vegetables mom could never get us to eat, unless it was in chow mein or if she added leftover stewed meats to it. However these days you can always find cabbage in our crisper in the fridge as I add it to many dishes I prepare. Especially if I’m trying to ‘stretch’ a dish to feed more people. With left-over stewed chicken in the fridge, I thought this would be an excellent time to share the curry cabbage with stewed chicken mom would bribe us into eating cabbage when we were kids.

If you’re new to the website and don’t know what ‘Stewed chicken” is, see: Tasty Trinidad style stew chicken recipe.

 

You’ll Need…

1 medium cabbage (shredded)
1 small onion
4 cloves garlic
3/4 teaspoon salt
2 tablespoon curry powder (your fav)
2 tablespoon veg oil
1/4 scotch bonnet pepper
1/4 teaspoon black pepper
* left over stewed chicken

 

Notes: I used a Caribbean made Madras curry powder in making this dish , but you’re free to use your favorite kind. This dish is just as delicious if you choose not to add any meats and have it fully vegetarian.

Shred the cabbage, crush the garlic, dice the onion and slice the scotch bonnet pepper (don’t use any of the seeds of the pepper or it will be very spicy). Then heat the oil on a medium flame and add the garlic and onion. Turn the heat down to low and allow this to slowly cook for 3-5 minutes.

With you heat still on low, add the curry powder and black pepper and mix around. Cook for another 3-4 minutes.. basically we’re toasting the curry powder to release all the flavors of the spices. It will go darker and grainy.

Turn the heat up to medium and start adding the cabbage, it will wilt as it cooks in the event you find that your pan is crowded. Add the scotch bonnet pepper and salt.

Turn the heat down to med-low, cover the pot and let it go for about 7 minutes or so. Stir a couple times during this cooking period.

Remove the lid (here is where you’ll personalize it a bit) and taste for salt and see if the texture is close to how you like it. Add the pieces of leftover stewed chicken, stir and turn up the heat to burn off any excess liquid (about 3-4 minutes).

For a little flair I added some chopped cherry tomatoes at the end. This is a wonderful side dish and goes well with rice or roti and is excellent on sandwiches.

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Gluten Free Vegetarian

A Classic Vegetarian Curry Cabbage Recipe.

100 Comments on A Classic Vegetarian Curry Cabbage Recipe.

pg 99 curry cabbage (Copy)

Yet again, this is one of those dishes that our mom couldn’t even beg us to eat as kids. There were two ways we would ever be convinced to eat cabbage (except for in chow mein) and they both included adding meat of some sort. First there’s the corned beef with cabbage and left over stew pork with cabbage. Our dad tried in vain to convince us to eat cabbage when my mom would add bits of salted cod fish to it -nah! However, this curry cabbage dish I’m about to share is superb when you add the same salted cod bits my dad would salivate over.

You’ll Need…

1/4 large cabbage (about 4 cups when shredded)
1/2 teaspoon salt
1 tablespoon olive oil (or vegetable)
1 medium onion sliced (divided)
2 cloves garlic sliced thin
1 teaspoon curry powder (your fav)
1/4 hot pepper ( I used habanero)
4 tablespoon water
* 1 tomato sliced to add some color/contrast – optional

 

Note: be mindful that some curry powders use flour as a filler, so keep that in mind when doing this recipe according to a gluten free diet.

Start by shredding the cabbage as you would for coleslaw, but a little thicker. Give it a quick rinse under cool water and shake off as much of the water as you can. Now heat the oil in a pan over medium heat, then add half of the sliced onion and the hot pepper. Allow that to cook for a couple minutes, then add the curry powder and stir around. This should cook for another 2-3 minutes before you add the 4 tablespoons of water. The idea is to cook the curry powder to release it’s aroma, then make a quick paste. I’ve seen my mom add the water to the curry powder in a bowl first to make a thick paste before adding to the heated oil… but I much prefer my method (don’t tell her). BTW, I used a curry power blend from Trinidad and Tobago, as I much prefer the Caribbean style blends.

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Cook off all the water we added to make the curry paste, until you start seeing  that it’s dark and grainy. This is when you add the shredded cabbage, the sliced garlic, the other half of the onion and salt. Give it a good stir and turn the heat down to low. Cook with the pot uncovered or risk having the cabbage spring a lot of liquid and get soupy.

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I usually cook this for about 20-25 minutes as I like the cabbage to have a slight crunch to it, however you can cook it a little longer if you wish. The last 5 minutes is when you would add the slices of tomato if you’d like to give it a bit of contrast. Remember to taste for salt as we well know that everyone salt preference is different. Enjoy!

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This curry cabbage goes well with both rice and/or roti (buss up shut, Sada roti, fry bake) and should be enough for at least four people. Before you go I’d love for you to leave me a comment below (even if it’s just to say hello – it’s appreciated) and don’t forget to join our chat on Facebook and tune into the cooking videos. Check on the upper right side of this page to access those areas I mentioned.