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

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. He also like my other curry dishes, Jamaican Spicy Curry Potatoes, Chickpea Curry with Quinoa, Thai Coconut Curry Tofu and Butternut Squash Curry.

Curry Cabbbage

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, low in fat and allowed in phase 1 candida diet if carrots are omitted.

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Per 100g
171 kcal / 715 kJ
13 g
3 g
12 g


For: 4 servings
10 min
20 min
Ready in:
30 min


  1. Slice cabbage in 1 inch thick strips, set aside in a bowl.
  2. Heat oil in a large saucepan on medium high heat.
  3. Add onion and garlic and cook until is soft about 3 minutes stirring.
  4. Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil.
  5. Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens.
  6. Delicious served with brown rice or baked potatoes and a salad!


Curry Cabbage