Sunday, March 8, 2015

Sunday Dinner

Ooh!  Two posts, today!  How exciting is that?!  LOL.

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:

Shredded 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
 Add a little salt, too, (about 1/2 teaspoon) and stir to combine and saute.  The cabbage should be done in 3-5 minutes. 

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.

Sauted Cabbage
 I had bought and cooked the shrimp curry in mid-February.  I kept a portion to eat that week and froze two other portions.  I took one of those portions out from the freezer and thawed it in the fridge, yesterday.  Today, I added a little more milk to it and reheated it. 

Shrimp Curry
I have a rice cooker, so I cook my rice in that.  I put the rice to cook before I started to prepare the cabbage and warmed up the shrimp curry.  It takes about 20 minutes for the rice to cook and the rice finished cooking a few minutes after I had finished cooking the cabbage and reheating the 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
 There's plenty of everything left over for tomorrow's dinner and at least another meal or two.  It's not exactly bulk cooking, but it means I don't have to cook every day. 

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?


  1. This is so timely for me! My local grocery store is running a special this week on cabbage for 17¢/lb! I usually don't get too much of it because I don't know many things to do with it. Thank you for sharing this recipe! :)

    1. Dawn, that's a very good price for cabbage! Let me know how you liked the sauted cabbage if you decide to make it. Thank you for commenting.

  2. Our fav cabbage dish is Cabbage Rolls, filling is cooked rice with small amounts of sautéed diced beef & onion, line the bake dish with discarded outer leaves, lay out rice filled cabbage leaves rolled tightly, pour over tomato soup with a few tsps of b/sugar, cover and bake.
    2nd coleslaw with home made oil/vinegar dressing heated just enough to wilt finely sliced cabbage,, carrot shreds & marinated at least overnight. Add a bit of canned pineapple bits before serving.
    Nearly every ethnic group has a cabbage dish but the house smells ghastly

    1. Hon, I like coleslaw, but I've never made my own! Should try making some. The trick is to not over-cook the cabbage - the long cooking releases sulfur which causes the smell; with a cook saute, there's no smell. Or, maybe, the curry powder masks any smell?

  3. Bless, the terrific thing about the marinated version of coleslaw is that it 'holds' for several days stored in an air tight mason jar or snap lid, glass box. If you prefer the creamy type dressing, drain each coleslaw serving before plating and mix a TBSP of mayo with as much of drained oil & vinegar marinade as necessary to achieve salad dressing consistency. [just a bit fiddly]

  4. Ha! My mum makes sauteed cabbage too! No curry powder, though - just a finely chopped onion and a bit of salt, all fried/steamed very slowly in a saucepan with the lid on. I love it!

    1. My daughter adds onions to her version of sauteed cabbage! I must try your mum's version, one day. :)


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