![Curried Cabbage Thumbnail](/sites/default/files/styles/recipe_node_image/public/2020-02/bigstock-Indian-Vegetarian-Cabbage-Thor-67813423.jpg?itok=EnFlQFkW)
Curried Cabbage Sautée
Macros / Serving Size
Protein 3 g | Fat 4 g | Carbs 14 g
% Calories of Macros / Serving Size
Calories 91 | Protein 12 % | Fat 33 % | Carbs 55 %
Nutrients / Serving Size
Fiber 6 g | Sodium 341 mg | Sat. Fat 1 g
Ingredients (Serves 4)
- 1 medium-sized head of cabbage, outer leaves and core removed.
- 1 tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
- 2 tsp. curry powder
- ¼ cup water
Directions
- Chop the cabbage into bite-sized pieces and set aside.
- Bring a large and deep skillet to temperature over medium heat. Melt the butter and then add the olive oil. Add the cabbage half at a time. Let the 1st half begin to wilt and then add the remaining half and the water. Cover and let cook over medium heat for about 2-3 minutes.
- Mix all the spices in a small dish and add all at once to the cooking cabbage. Stir gently to incorporate the spices throughout. Cover and continue cooking until desired tenderness. Add more water as needed.