Curry Cabbage

Enjoy this incredibly flavorful, curry cabbage recipe. It is vegan and gluten-free made with green cabbage, spices, and coconut milk. This dish will definitely be a hit!

Jamaican Cabbage Curry is different from Indian Cabbage Curry because of the different seasonings. It is prepared Jamaican-Style with the addition of thyme and coconut milk. Serve it for a cozy weeknight dinner.

Other favorite curry dishes are Jamaican Spicy Curry Potatoes, Chickpea Curry with Quinoa, Thai Coconut Curry Tofu, and Butternut Squash Curry.

Cabbage Curry

It is so amazing how a simple dish like cabbage can be transformed into an amazing comfort dish with spices such as thyme, coriander, turmeric cumin in a rich coconut milk broth. The rich and creamy coconut gives a hint of sweetness combined with the savory flavors of the spices. 

Serve the vegan curry cabbage dish with Cooked Quinoa, or Jasmine Rice for an amazing treat. Cabbage is an amazing vegetable, it is able to soak up the flavors of the coconut curry sauce as it cooks. 

You will be amazed at how simple and easy this curry cabbage is to prepare. It is such a versatile dish, you can make it spicy by adding cayenne pepper. 

Is this your fist time making cabbage curry? You are in for an amazing treat! Below I will share with you tips on how to season yours to perfection and make it taste amazing!

The Health Benefits Of Cabbage

Cabbage is a cruciferous vegetable that is a member of the Brassica Genus family of vegetables including,  broccoli, collard greens, kale, Brussel’s sprouts packed with nutrients, a member of the cruciferous vegetable family known to prevent cancer.

There are different colors of cabbage, white, purple, green, and red. Some varieties are dense while others feel light and hollow. 

Cabbage contains many antioxidants called polyphenols, these antioxidants, protect the body against free radical damage. It is an excellent source of vitamin C. Vitamin C provides anti-inflammatory benefits and protects coronary arteries from damage.

Cabbage is a high-fiber vegetable, fiber is known to improve the digestive system, it contains insoluble fiber that adds bulk to the bowel movement and eases mobility of the stool through the colon. 

Insoluble fiber is also beneficial in creating good bacteria in the gut. Read More Here.

It is also gluten-free and low in fat. It is also allowed in the phase 1 candida diet if carrots are omitted. Check out these 20 AMAZING VEGAN CABBAGE RECIPES

Curry Cabbage Ingredients

• Green Cabbage – I used 2 pounds of cabbage but if you are in a hurry you can grab a bag of coleslaw mix from the supermarket and use it instead. This will save you time in cutting the cabbage. You can also use red cabbage as a substitute in the recipe it tastes just as amazing. Chop your cabbage pretty much any size you want it, however not too large so that the cabbage can soak up all the amazing flavors.
• Coconut Oil – you can substitute with olive oil,  avocado oil, or use your favorite oil in this recipe. Coconut oil boosts the coconut flavor in this recipe, so if you are a fan of coconut then coconut oil should be your go-to. If you are oil-free, then we have you covered, use vegetable broth to saute your vegetables or simple water. 
• Onion – use yellow or white onion. It gives a lovely flavor to your curry recipe. Use fresh onion for more flavor and you can mince, chop or slice.
• Garlic – another flavor booster is garlic, I prefer to use fresh minced garlic in this recipe, If you are a garlic lover then you can add extra garlic or two. 
• Coriander, Turmeric, Cumin- these combinations of spices are great, you can double them or use one tablespoon of your favorite curry powder. My favorite curry powder is Chief Brand. 
• Green Onion- gives extra flavor to your curry powder, you can substitute with chives or cilantro.
• Thyme – this fragrant herb will take your curry dish to the next level, you can use dried or fresh thyme.
• Carrot – Gives a lovely color to your curry dish, you can shred, dice, or cut into chunks. 
• Coconut Milk – gives a creamy texture to your cabbage curry, use full-fat coconut milk for richness and flavor. I use preservative-free coconut milk from the can.
• Salt – I used sea salt.

How To Make Cabbage Curry?

Cabbage curry is easy to make and very customizable, remember when finished, you can also add extra seasonings to taste, especially the salt. 

1. Chop the cabbage into bite-sized pieces.  Remember you can use coleslaw mix if you are in a hurry or feeding a large crowd. I use coleslaw mix also to make Jamaican Steamed Cabbage. 
2. Prepare the onion, garlic, green onion, and carrot. 

1. In a large saucepan add oil and heat over medium heat.
2. Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.
3. Stir in the coriander, turmeric,  cumin, or 1 tablespoon of your favorite curry powder and thyme. 

1. Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.

1. Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.

1. It is delicious served with rice, potato or roti.

How To Store Cabbage Curry

1. Store leftover cabbage curry in a container with a tight-fitting lid in the refrigerator for up to 3 days or in the freezer for 3 months. 
2. To reheat, defrost cabbage curry in the refrigerator. Reheat in a saucepan over medium heat for about  3-5 minutes, stirring until cabbage is thoroughly heated.

Other Amazing Cabbage Recipes To Try

• Vegan Southern Fried Cabbage
• Vegan Cabbage Casserole
• Vegan Colcannon
• Roasted Cabbage Steaks
• Vegan Cabbage Soup
• Cabbage Dumplings In Gravy

f you enjoyed this post about Saffron Threads and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE

By submitting this form, you consent to receive emails from Healthier Steps.

Curry Cabbage

This quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor and easy to prepare.

4.97 from 76 votes

Print Pin Rate

Course: Entrée

Cuisine: Indian, Jamaican

Keyword: Curry Cabbage

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 153kcal

Ingredients

• 2 pounds green cabbage washed
• 2 tablespoons coconut oil or 1/4 cup water or vegetable broth
• 1/2 cup onion chopped
• 2 cloves garlic minced
• 1 green onion chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme leaves or 2 sprigs fresh thyme
• 1/2 teaspoon cumin
• 1 carrot chopped
• 1-14 ounce can coconut milk
• 1/2 cup water
• 1 teaspoon sea salt or to taste

Instructions

• Slice cabbage in 1 inch thick strips, set aside in a bowl.
• Heat oil in a large saucepan on medium high heat.
• Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.
• Stir in the coriander, turmeric, cumin, or 1 tablespoon of your favorite curry powder and thyme.
• Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.
• Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.
• It is delicious served with rice, potato or roti.

Nutrition

Calories: 153kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 638mg | Potassium: 523mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2827IU | Vitamin C: 88mg | Calcium: 116mg | Iron: 2mg