Saint Patrick’s Day is here and that usually means cooking cabbage. To accompany our Long Island Stout Stew we cooked up a curried cabbage side. It would make a suitable side dish for just about any St. Patrick’s Day meal.
It could also be turned into a hearty main course on its own by throwing some meat or tofu in the mix. The cabbage is savory, a little spicy and a tasty take on a sometimes boring veggie. It also pairs well with Blind Bat Potato Stout or any of the local beers we plan on enjoying this St. Patrick’s Day.
Makes 4 servings
Half a head of cabbage cut into thin, long strips
1 parsnip sliced thin (optional)
2 tomatoes chopped
2 medium heat chili peppers chopped
1 onion chopped
2 cloves garlic
1 tbsp butter
1/4 cup water
2 tbsp curry powder
Melt butter over medium heat in a saucepan. Add curry powder and cook until fragrant. Add onion, garlic and pepper to your curry. Pour in the water and sautee together for about five minutes.
Add the tomatoes and parsnips and bring to a boil. Cover your pan until mixture begins to thicken and water lessens. It should look like a thin sauce at this point.
Add cabbage, cover and cook until tender. Taste throughout and adjust seasoning accordingly. Remove the lid and reduce the liquid to desired consistency.
Makes 4 servings.
Cover photo of a cabbage field at Satur Farm by Randee Daddona.
This story was originally published in March 2016.