Mar 18, 2010

Kenyan Curried Cabbage

Kenyan Curried Cabbage

It’s Africa week at Kayotic Kitchen! Or at least it seems so.

This is one of my son’s favorites. Which is probably due to the really laid back flavors of this dish. The recipe is derived from an old Kenyan recipe that relied on heavy cream for a sauce. I toned it somewhat down and replaced the cream with a less caloric sauce. It’s your typical Monday night (or Tuesday, Wednesday etc), dinner and that is not something I want to add lots of cream to, sorry. When I splurge, I want it to be really special. Feel free to replace the sauce with heavy cream, though!


This is a simple, fragrant side dish that works wonders when served with steamed rice and grilled poultry or meat!

Ingredients:

1 small to medium cabbage head
1 large onion
2 medium carrots
2 tbsp butter
2 tbsp flour
1/2 cup milk
1 tsp curry powder
2 tsp salt
pepper

Directions:

Remove unpretty outer leaves and slice the cabbage in 1 inch thick strips.

Kenyan Curried Cabbage

Peel and slice a large onion.

Kenyan Curried Cabbage

Peel and grate 2 medium carrots.

Kenyan Curried Cabbage

Pretty easy so far, isn’t it? It’ll stay that way, trust me.

Heat 2 tbsp butter and sauté the onion for 3 minutes before adding the shredded carrot and cabbage. Cook everything, over low heat, until the cabbage softens. This should take about 10 minutes. Stir now and then.

Kenyan Curried Cabbage

Combine 2 tbsp flour with 1 tsp curry power and 3 tbsp milk. Stir until it’s a lump-free paste.

Kenyan Curried Cabbage

Once the cabbage has softened, make room in the center and pour in the paste. Cook for a minute before pouring in 1/2 cup of milk, 1 1/2 to 2 tsp salt and lots of pepper. Stir well, pop the lid on and simmer for another 10 minutes.

Kenyan Curried Cabbage

This is how to serve cabbage to people who don’t like cabbage, take my word for it. It’s a really laid back dish with a wonderful flavor.

Kenyan Curried Cabbage

Kenyan Curried Cabbage
Ingredients
  • 1 small to medium cabbage head
    1 large onion
    2 medium carrots
    2 tbsp butter
    2 tbsp flour
    1/2 cup milk
    1 tsp curry powder
    2 tsp salt
    pepper
Directions
  1. Remove unpretty outer leaves and slice the cabbage in 1 inch thick strips. Peel and slice a large onion. Peel and coarsely grate the carrots.

    Heat 2 tbsp butter and sauté the onion for 3 minutes before adding the shredded carrot and cabbage. Cook everything, over low heat, until the cabbage softens. This should take about 10 minutes. Stir now and then.

    Combine 2 tbsp flour with 1 tsp curry power and 3 tbsp milk. Stir until it’s a lump-free paste. Once the cabbage has softened, make room in the center and pour in the paste. Cook for a minute before pouring in 1/2 cup of milk, 1 1/2 to 2 tsp salt and lots of pepper. Stir well, pop the lid on and simmer for another 10 minutes.
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    25 Comments »

    1. 1

      Woohoo, you’re back. I can’t tell you how many times I clicked on the link to the Kenyan Cabbage only to get an “under construction” note. I was so excited that I didn’t even read the recipe yet. However, I had the enormous pleasure of making Ugandan Cabbage with beautiful ladies over a fire in a gigantic pot in the country outside of Gulu Uganda. These beauties, with babies at their ankles or hanging on their backs were trying to teach me how to stir fry it using a giant stick made soft and smooth by decades of smooth black hands. I shot it out of the pot with my citified stirring technique–to their great amusement

      Kim on Mar 19, 2010 @ 7:50 pm Reply
    2. 2

      Absolutely beautiful new look for your site, Kay! And that cabbage – so different and delicious looking!

      Lana from Never Enough Thyme on Mar 19, 2010 @ 8:05 pm Reply
    3. 3

      @Kim:

      Sorry ’bout that! I had just posted the cabbage recipe when the new site arrived!  I am so envious … dying to go to Africa.

      Kay on Mar 19, 2010 @ 8:10 pm Reply
    4. 4

      Thank heavens your back Kay! Love the new site. It’s beautiful and so colorful. My husband loves cabbage, just made cabbage,noodles, and bacon for him last night. I’ll give this one a go & see how he likes it.

      Andilynn on Mar 19, 2010 @ 8:11 pm Reply
    5. 5

      I’m with Kim — kept trying to get to this recipe! Looks yummy!

      Debbie in GA on Mar 19, 2010 @ 8:15 pm Reply
    6. 6

      finally!! i probably clicked a couple of million times before i actually got to the new site!! i love the new design :) its so clean and simple!! :) and i have a big piece of cabbage lying in the fridge!! that takes care of dinner :)

      Raj @ the hungry cook on Mar 19, 2010 @ 8:27 pm Reply
    7. 7

      Dit lijkt me erg lekker! Ik ga het een keer proberen..
      Je nieuwe site ziet er super uit!

      Groetjes,
      Marije

      Marije on Mar 19, 2010 @ 8:40 pm Reply
    8. 8

      Je nieuwe site ziet er geweldig uit! Heel mooi.
      En je recepten én foto’s zijn zó goed.

      Groetjes,
      Monica.

      Monica on Mar 19, 2010 @ 8:50 pm Reply
    9. 9

      I have been following your lovely blog for some time now. I almost had a stroke when I came upon “under construction” earlier. Thank goodness you are back!

      TR on Mar 19, 2010 @ 10:22 pm Reply
    10. 10

      Great looking site Kay.  Heel mooi :)

      Arrisje on Mar 20, 2010 @ 2:39 am Reply
    11. 11

      New look is lovely and worth the wait!

      PeachRainbow on Mar 20, 2010 @ 3:23 am Reply
    12. 12

      Oh, Kay, great new site. Congratulations.
      And you?! You look great, really gorgeous.
       
       

      Juliana on Mar 20, 2010 @ 4:48 am Reply
    13. 13

      Yum! I love cooked cabbage. Mine usually just gets a splash of apple cider vinegar though. I love the new website. So pretty!

      Deanna on Mar 20, 2010 @ 7:23 am Reply
    14. 14

      This looks good and easy. Would you eat this as a side or as the main dish? You mentioned that you son loves it, so its probably a main dish for kiddos.
      Your site looks great!

      Michelle on Mar 20, 2010 @ 3:29 pm Reply
    15. 15

      @Michelle:

      We eat this as a side dish. My son loves it when I mix a few spoons of the cabbage with rice. Somehow I always serve this with grilled chicken.

      Kay on Mar 20, 2010 @ 3:31 pm Reply
    16. 16

      Hola Kay, errug mooi de nieuwe lay-out! Ga het koolrecept zeker uitproberen op mijn grote en kleine man.

      Richelle on Mar 20, 2010 @ 8:08 pm Reply
    17. 17

      OMG… they are just DELICIOUS!!! Absolutely agree with “this is how to serve cabbage to people who don’t like cabbage”. I love them, no problem, but taste is very different and GOOD!
       
      Thanks Kay!!!

      Diana on Mar 26, 2010 @ 8:11 pm Reply
    18. 18

      this makes a great veggie meal when you add raisins and cashew nuts and serve it with rise! Great idea for later this week, maybe I’m going to use coconut milk instead of the cream for some extra flavoury goodness!

      Martijn Reintjes on Mar 28, 2010 @ 7:50 pm Reply
    19. 19

      I tried this cabbage today and i must say it is so gooooood!! I would recommend it to anyone. I almost ate the whole thing, but i stopped! its very tasty and full of flavor. I love all your recipes.

      Maria on Mar 31, 2010 @ 3:15 am Reply
    20. 20

      I like my cabbage this way. I usually do cabbage, carrot and that curry powder (and some turmeric) thingy but without the flour. Turns out good too :D

      tigerfish on Apr 7, 2010 @ 1:57 am Reply
    21. 21

      Oh.. at first I thought it was pasta. Luckily cabbage is my favorite. Thanks for this recipe. I got another option for making cabbage dish. :-)

      kathy on Apr 7, 2010 @ 10:39 pm Reply
    22. 22

      Wonderful simple recipe. I made a vegan version by sauteeing the onion in Earth Balance vegan margarine (you could also use oil) and using unsweetened Silk brand soymilk (in the green box) for dairy milk. Thanks for sharing!

      adriennefriend on Nov 29, 2011 @ 9:26 pm Reply
    23. 23

      Absolutely love this recipe. Will definitely be repeating this recipe over and over

      Kara Davis on Jan 31, 2012 @ 12:39 am Reply
    24. 24

      Wow! I just made this and it is glorious! Normally I hate cabbage but this – wow! Thank you so much for this recipe! :D

      Viv on Jan 27, 2013 @ 1:32 pm Reply
    25. 25

      I’m eating this right now with some egg noodles, and it’s delicious! I started off frying some black mustard seed and whole cumin before adding the onion, and I also subbed some coconut milk that I needed to use up. 

      tracy on Feb 5, 2013 @ 5:08 am Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment