15-Minute Stovetop Curried Cabbage
Satueed cabbage and onions with delicious curry spices and edamame. An easy and tasty side dish that takes just 15-minutes to get on the table.
Servings: 4
Calories: 98kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- ½ head green cabbage roughly chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon curry powder
- ½ teaspoon coarse sea salt
- ½ teaspoon black pepper
- ¼ cup water
- 1 cup frozen, shelled edamame
- 2 scallions thinly sliced
Instructions
- Prep: Roughly chop cabbage, dice onion, mince garlic and thinly slice scallions.
- Heat heavy skillet over medium heat. Saute onion in either olive oil, broth or water, until beginning to soften. About 2 minutes.
- Stir in garlic, curry powder, salt and pepper. Cook, stirring constantly for about 30 seconds, until fragrant. If pan becomes dry, add 1-2 tablespoons water.
- Stir in cabbage until thoroughly coated with spice mixture.
- Mix in ¼ cup water. Cover and let steam for about 5 minutes.
- Remove lid. Stir in edamame and allow to cook for about 2 more minutes, until edamame is heated through and cabbage is tender. Again, add up to 2 tablespoons water, as needed if pan has become dry.
- Taste for seasoning, adding a pinch of crushed red pepper if not spicy enough for you. Sprinkle with scallions and serve warm.
Notes
Curry powder: If you don't have curry powder, mix together 1 teaspoon turmeric, 1 teaspoon cumin, ¼ teaspoon dried mustard, ¼ teaspoon ginger, pinch cayenne, pinch cinnamon.
Nutrition
Calories: 98kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 315mg | Potassium: 443mg | Fiber: 6g | Sugar: 6g | Vitamin A: 188IU | Vitamin C: 45mg | Calcium: 95mg | Iron: 2mg