As a curry lover, I claim Jamaican curry as my favorite. It typically has more turmeric than other curry blends and also contains allspice. On occasion, I order take-out from a Jamaican restaurant in my area and their cabbage is always way too steamed for my liking. Deciding what protein to order is difficult as well … either the jerk chicken or curry goat. I actually agonize over it. So, I decided that making my own sautéed cabbage with Jamaican curry powder was the missing ingredient to give me both flavor profiles in one order.
A generous side of crunchy, tender cabbage laced with a hint of golden, aromatic Jamaican curry just hits the spot. The moist natural cabbage juices act as a refreshing palette cleanser for the spicy jerk flavor. As I’m sautéing I typically squeeze in fresh lemon juice to lift the flavors a bit. Lime juice works as well. Even better … sautéed cabbage is carb-free and super quick to cook!
Cabbage is awesome for its resilience and flexibility. I chop it fine to be almost rice-like or slice it in thin strips to simulate noodles. Luckily, it’s inexpensive and keeps in the fridge seemingly forever. When I order coconut milk based Thai food for delivery, I frequently substitute sautéed cabbage in the place of rice. And with extra coconut milk left over, you can mix it with this recipe for a cabbage bowl the next day.
Because cabbage is so plentiful, one cabbage yields two batches. This recipe for one batch only utilizes half of a regular-sized cabbage. Both halves will not fit in a large skillet anyway. The other half will easily keep in the fridge with no problem. If you want to cook the entire cabbage you will definitely need to do it in two batches.
Ingredients for Jamaican curry sautéed cabbage
- 1/2 medium cabbage
- 4 tablespoons canola oil
- 1/2 red onion, sliced thin
- 2 cloves garlic, sliced thin
- 1 tablespoon of Jamaican curry powder (any brand)
- juice of 1 lemon or lime
- Cut up cabbage to your liking. Discard the inner core and outermost leaves.
- In a large, wide skillet, heat the canola oil until glistening over medium hight heat. This should take less than 5 minutes.
- Add the onion and garlic. Sauté both until they are translucent and begin to brown slightly.
- Stir in the curry powder. Mix this into the garlic and onion-infused oil until its fully incorporated. All this to cook for a few minutes to let the curry spices release their flavors. This process is called “blooming” spices.
- After no more than 5 minutes, add the chopped cabbage. Stir and/or toss the cabbage until its evenly coated by the curry. Turn the heat up to hight and let it sauté, tossing frequently. Squeeze in the lemon or lime juice (be sure to catch the seeds).
- From here, the rest is up to you. Your sautéed cabbage can be cooked until slightly crunchy or soft and tender … whatever you prefer.