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2012 Photo |
I could eat this Spicy Deviled Cabbage Curry with every rice and curry meal.
I used one huge head of cabbage that I shredded myself or you can even cheat and buy 2 bags of pre-shredded cabbage the comes for coleslaw. This completely vegetarian/vegan dish is definitely a go to dish for me.
Now I redid this for my Throwback Thursday feature post where I try to get better photos of my older dishes. This is from 2012 and by then I had learned not to use a flash in my food photos and use natural light. So the original photo is not too bad, but it's always a great excuse for me to make this curry again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uJCHKSueG-4GqIaHYNGiq1By6wBZlZjxOdUduw0x6BuEohd7VLWLIE-pFCwWHDHEOuMB73cX8ZCIf6xTBTX4VYMP3aMNwR8U48e_BH8zDCxqiPuFPhyphenhyphenBXTp-E-YPFSpPyOMZLsHKtFg/s1600/throwback+thursday.jpg)
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Ingredients:
1 large head of cabbage (2-3lbs) shredded
1 large onion sliced
1 (1inch stick of cinnamon)
1/2 or 1 tsp of cumin seeds
1/2 or 1 tsp of black mustard seeds
small handful of curry leaves
1-2 serrano chilies sliced
1-2 sweet red chilies sliced (optional)
1/2 tsp of ground turmeric
1 Tbs of red chili powder (or to taste)
2 tsp of red chili flakes (or to taste)
salt (to taste)
2-3 Tbs of canola oil
Note: this recipe does make a lot of cabbage. You can definitely divide the ingredients in half for a smaller dish.
Directions:
On medium-high heat add oil into a large pan and add the mustard seeds, cumin seeds, curry leaves and cinnamon to fry for 30
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Once you have all the cabbage fried and almost 90% cooked
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