I cooked sauted cabbage, tonight. This is my favorite way to cook cabbage. Here are the directions for making the sauted cabbage (I wouldn't call it a recipe since I don't measure anything, but I'll try to give approximate amounts):
Finely shred the cabbage:
I used half a small cabbage (just under 1 lb.), since I am cooking for myself, only. The rest of the cabbage will keep in the fridge for another week or so. To shred the cabbage, I just cut the half I was using into quarters and sliced with a knife.
Once the cabbage is shredded, I added a little (about 2 tablespoons) of oil to a frying pan, heated the oil over medium heat, added the cabbage and about 2 heaping teaspoons of curry powder. I use a type of curry powder known as "dark roasted", but any curry powder will be OK (the color of the cooked cabbage will be lighter).
|Add Curry Powder
|Sauted in Oil
It will keep in the fridge for 3-4 days and I'll be having it for lunches or dinners this week. I don't mind having the same vegetable several days in a row, but it can be frozen, too. Cabbage is a very inexpensive vegetable; it was selling for $.33/lb. when I bought it and the whole cabbage came to $.31. I bought the cabbage at the same time I bought the shrimp; the cheaper vegetable was meant to offset the expensive shrimp.
I added a spoonful of my homemade tomato chutney to the rice, shrimp curry and sauted cabbage; dessert was a container of yogurt.
|Rice, Shrimp Curry, Sauted Cabbage and Tomato Chutney
Do you cook enough for several meals at one time? Do you compensate for an expensive item such as shrimp with a cheaper item such as cabbage? What's your favorite way to cook cabbage?