Curry Cabbage


Curry cabbage is another quick dish that I could prepare for my husband seven days a week and he would still be happy to eat. He usually enjoys it with brown rice or quinoa and a salad with avocados. So this afternoon as he went to pick up our daughter Devannah from work, I decided to surprise him with one of his favorite dishes.

Cabbage is packed with nutrients, a member of the cruciferous vegetable family known to prevent cancer. Cabbage is an excellent source of vitamin C which provides anti-inflammatory benefits and protects coronary arteries from damage. Curry cabbage is also gluten-free and allowed in phase 1 candida diet if carrots are omitted.


  • 1 pound cabbage, washed
  • 2 tablespoons coconut oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme or 2 sprigs fresh
  • 1/2 teaspoon cumin
  • 1 carrot, chopped
  • 1-14 oz can coconut milk
  • 1/2 cup water
  • 1/2 teaspoon sea salt or to taste

Slice cabbage in 1 inch thick strips, set aside in a bowl. Heat oil in a large saucepan on medium high heat. Add onion and garlic and cook until is soft about 3 minutes stirring. Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a bowl. Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens


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  1. Healing Tomato

    oh my! I just had curry cabbage yesterday. Next time, I am going to make your recipe. It is perfect in every way.

  2. Faith (An Edible Mosaic)

    I LOVE curry and cabbage, but would you believe I’ve never had curried cabbage?! I need to make this – it looks fabulous!

  3. Michelle,
    My family loves simply sautéed cabbage as a side dish, and we like Indian food. I think you’ve managed to combine the two into a dish the whole crew would eat.

  4. Alyssa @ Simply Quinoa

    Sounds delicious! I think cabbage is such an underrated vegetable. It can go with so many different flavors and it’s SOOO good for you! Can’t wait to try this :)

  5. Patricia @ Grab a Plate

    I need to make cabbage more often! Your recipe sounds delicious and what a creative idea!

      • Hey Michelle!

        This is something I am going to try tomorrow with Savoy cabbages. Your recipe looks straightforward and simple yet something that will be rich in flavour! What type of cabbage would you normally use?


        • Michelle Blackwood

          Hello Sharon, thank you for your interest in my recipe. I used regular green cabbage, I would be interest to know how it turns out with Savoy cabbage. Hope you enjoy!

  6. How much is a pound of cabbage relative to a head of cabbage? How many servings is the recipe as a meal and/or side dish? I’m looking forward to making this!

    • Michelle Blackwood

      Gen a medium sized cabbage is usually around 2 pounds of fresh cabbage so 1 pound is a half. This is about 4 servings as a side dish. I normally eat it with a starch, like brown rice.


    Made this today and the flavour is amazing . I also added red capsicum and green beans. Love your recipes healthy and flavoursome. Thankyou

    • Michelle Blackwood

      That’s wonderful Lesley, thank you so much for your feedback. I love your variations as well.

  7. Wow! I just made this today! I actually did it in my slow cooker…sauteed the garlic and onions first, added the spices and coconut milk then poured it over the chopped cabbage. I added 2 large carrots – cut in chunks as well. Then at the last hour, I added a cup of organic frozen peas. I served it over rice, and squeezed fresh lime juice over it all and some sea salt. Deeeelish!!! Definitely a keeper and the aroma filled the house all day. I am vegan and husband is not – so he got a piece of chicken on the side! Everyone was happy! Great recipe – turns cabbage into something sublime!

  8. We are making this now and I just felt it necessary to say there is not curry in your recipe. You may want to think of calling it something else.

    • Michelle Blackwood

      Rachelle, curry is a blend of spice including turmeric, coriander, fenugreek. No two curry powders are the same. Basically, I create my own. It’s in the recipe, I choose to do it this way because I don’t like cinnamon, black pepper, cloves in my curry. I typically don’t buy premade curry instead I make my own, so I can control my recipes and to ensure that the result is consistent. Every country uses its own blend of spices. I’m Jamaican and our curry is distinctly different from Thai or East Indian curry. You will enjoy the recipe if you follow it as written. Enjoy!

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