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!

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