Wednesday, March 21, 2012

Cabbage and Kielbasa Curry

I'm a sucker for a good deal and since St. Patrick's Day usually brings fantastic deals on cabbage, I'm stocked up.  I also bought some wonderful kielbasa to pair with the cabbage so I could make a European Cabbage and Sausage dish. Then I started to crave a curry.  So I looked at these two ingredients and decided it's time they met my curry spice cabinet.  I didn't really have a plan, but I pulled out my favorite curry tricks and I was so happy.  We ate this spicy curry that doubles as a meat dish and a side dish in one with some mild lentils and rice.

 1 small head of cabbage sliced(white leaves)
1lb of you favorite kielbasa (beef, turkey etc...)
1 medium onion sliced
2 green chilies sliced (jalapeno or serrano)
1/2 Tbs of grated ginger
2-3 cloves of garlic grated
1tsp of cumin seeds
1/2 tsp of fennugreek seeds
1/2 tsp of turmeric
1 small cinnamon stick
10-15 curry leaves

red chili flakes to taste
red chili powder (ground chilies) to taste if you want it extra spicy
1/2 Tbs of curry powder
1cup of coconut milk
salt to taste
1/2 water (if needed)
2 Tbs of canola oil

 Heat oil in a large pan on high heat.  Add sliced kielbasa sausage and brown well then remove out of pan.  Add curry leaves to remaining hot oil. Then add cabbage, onion, green chili and cinnamon stick.  Stir fry well for a few minutes.
 Then add salt to taste, cumin seeds, chili flakes, ginger and garlic. Stir fry for another 2-3 minutes.   Next add the turmeric, curry powder and chili powder (if you want it spicy) to the pan. Stir fry for another few minutes.
Add the cooked kielbasa back into the pan and one cup of coconut milk.  If you need more liquid add 1/2 cup of water.  Allow the ingredients to come to a boil and finish cooking the cabbage.  Taste and re-season with salt if necessary.  The dish is done. Enjoy.

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