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.
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.
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 seconds without burning. Then add the onions and chilies and cook for another minute. Finally start adding the cabbage a few handfuls at a time so they start to wilt easier. Sprinkle a little salt to season as you go so all the ingredients are flavored.
Once you have all the cabbage fried and almost 90% cooked through add the turmeric, chili powder and red chili flakes. Saute well for another 3-5 minutes. The cabbage will exude a little water so nothing should stick to pan. Taste for salt and seasoning then serve with rice and curry meal. Enjoy.
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