Curry Cabbage

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.



Curry Cabbage straight on shot


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 prepared my cabbage curry Jamaican style using thyme and coconut milk for a creamy taste. Jamaican Cabbage Curry is different from Indian Cabbage Curry because of the different seasonings.

I decided to surprise him with one of his favorite dishes. He also likes my other curry dishes, Jamaican Spicy Curry Potatoes, Chickpea Curry with Quinoa, Thai Coconut Curry Tofu and Butternut Squash Curry.

Curry Cabbage in a green bowl, overhead shot with salad on a plate and water

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. Check out these 20 AMAZING VEGAN CABBAGE RECIPES

How To Make Cabbage Curry

Cabbage curry is easy to prepare. first.  chop the cabbage into bite-sized pieces, prepare the other vegetables.  In a large saucepan add oil and heat on medium heat, saute onion, garlic. Add spices, cabbage, coconut milk, and water and cook until thickened. It is delicious served with rice, potato or roti.

Cabbage Curry

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Cuisines: ,


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

Cooking Time

10 min
20 min
Ready in:
30 min
4 servings



  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

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

  1. Julia
    September 8, 2019

    This is a new staple in my cooking. I add potatoes so it’s a one pot meal. So delicious!

    • Michelle Blackwood
      September 8, 2019

      Julia, I’m so happy you are enjoying it, love how you added potatoes. Thank you for your feedback.

  2. Vegan Yenta
    August 22, 2019

    This recipe I will tweak by eliminating the oil for sauteing the veggies. I will let you know how it turned out.

  3. Becca
    August 1, 2019

    I think I used way too much cabbage so my spices were not enough. Yikes! Do you think I can add more spices now after it’s already cooked?

  4. CW
    June 12, 2019

    Made this recipe today, added potatoes and butter beans. Great one pot meal ( after boiling potatoes of course). Thanks

  5. Joanne Johnson
    May 28, 2019

    This looks so delicious. Can’t wait to make it thanks

  6. Bruce
    May 5, 2019

    I can’t seem to find a print recipe option. Any suggestions.

    • Michelle Blackwood
      May 5, 2019

      The print button is one of the green tabs right below the instructions and it’s also right below the first photo, hope you find it.

  7. Sally
    April 1, 2019

    I just cooked this delicious curry. I added small amount of ginger and Kashmir chilli powder for a little kick. I also added 2 new potatoes diced and a chicken stock cube.

  8. Sally
    April 1, 2019

    I wish I could post a photo of my attempt. I used veggie stock. I added new potatoes and small amount of fresh ginger plus a half tsp of Kashmir chilli. Really delicious. Thanks

    • Michelle Blackwood
      April 1, 2019

      Thank you Sally, I’m so happy you enjoyed it. I love your adjustments and I’m happy it turned out great. Thank you for your feedback.

  9. Michelle Nash
    March 25, 2019

    This is yummy, I used coleslaw cabbage and added chicken and more carrots. It was quick, easy and scrumptious.

    • Michelle Blackwood
      March 25, 2019

      Michelle, I’m happy it turned out yummy for you. Thank you for sharing your feedback.

  10. Suzanne
    March 19, 2019

    The recipe looks absolutely delicious! The picture shows carrots in the dish as well but they aren’t included in the instructions. Just wondering how and when you would add them?

    • Michelle Blackwood
      March 19, 2019

      Suzanne thank you, add them when you add the cabbage. I make this recipe without even thinking, this is an updated photo, you can add other veggies, like diced zucchini and potatoes. Hope you enjoy!

  11. diane
    March 16, 2019

    I made this today. It is simply wonderful. I made a pig of myself. I kept filling my bowl.

  12. corey logan
    March 6, 2019

    Hi, I new to the healthy food blogging thing, Im just enthusiastic about sharing flavorful and healthy food that is inexpensive and easy to prep. I was about to journal my curry cabbage so I looked up recipes and found you. I am truly inspired. Thank you

    • Michelle Blackwood
      March 6, 2019

      Corey, It is so nice to meet you. all the best with your journey, I’m so excited for you. Thank you for stopping by and If you think of anything I can do to help let me know!!

  13. jim LUNDSTROM
    February 23, 2019

    Very yummy!

    • Michelle Blackwood
      February 23, 2019

      Thank you Jim, I’m so happy you enjoyed it. Thank you for sharing your feedback.

  14. Cynthia H
    January 2, 2019

    I made this as part of my New Year’s supper. EVERYONE loved it and went back for seconds.

    • Michelle Blackwood
      January 2, 2019

      Cynthia I’m so happy it turned out well and everyone loved it. Happy New Year, thank you for sharing.

  15. Quesa Jones
    December 25, 2018

    Ahhh Michelle, Merry Christmas! This cabbage is delicious! Between my husband and kids I barely got any.

    Your recipes have never failed me! Have your lemon pound cake baking right now :)

    Healthier Steps is dominating the bookmarks on my phone.

    Keep em coming! We need a zucchini bread recipe too :)

  16. Cynthia
    November 29, 2018

    So very delicious…. mmmm…..

    • Michelle Blackwood
      November 29, 2018

      Thank you Cynthia, I’m so happy you enjoyed it.

  17. Dale
    November 5, 2018

    This is a nice simple recipe with great combination of ingredients. I will say however that the results are very dependent on the coconut milk used. To get the results like shown in the photos I assume you used a very light coconut milk – in contrast to the very thick high fat milk I use in Thai cooking. I anticipated and used half a can with 1-1/4 cup of liquids and it still came out a bit thick and heavy on coco milk flavor. Added 2 Thai red chilis and 1/2 tsp of garam masala to round it out. I will make again with lite coco milk. Very tasty.

  18. Elana W
    November 4, 2018

    Just made this as written. It’s delicious.

    • Michelle Blackwood
      November 4, 2018

      Thank you Elana for your feedback, I’m so happy you enjoyed it.

  19. dan
    November 2, 2018

    gonna cook it this week. i’ll let you know. interested in the west indies approach. thanks.

    • Michelle Blackwood
      November 2, 2018

      Dan thank you, I hope you enjoy it.

  20. Orenda
    November 1, 2018

    I made this tonight. I made a few adjustments, added a cilantro, garlic, spinach, soaked cashew (for creaminess) chutney, and sprinkled liberally with fresh lemon juice. So incredibly delicious! Made the dish international. ;) Thank you for this recipe.

    • Michelle Blackwood
      November 1, 2018

      Wow, I’m happy you enjoyed it and made it your own Orenda, love all additions. Thank you, Orenda for your feedback.

  21. Serenity
    October 29, 2018

    Simple easy and delicious!! I added a little sweetner and white potatoes. When I lifted the lid I knew this recipe was a keeper. It’s saved in my IPhone notes. Can’t wait to try this sauce with pumpkin.

    • Michelle Blackwood
      October 29, 2018

      Serenity, so happy you enjoyed it. Love how you added potatoes and yes pumpkin is awesome too.Thank you for your feedback.

  22. Sweetgeorgia
    October 23, 2018

    Thanks for the great recipe and greetings from Hungary! My version: I put some pumpkin cut into cubes into the curry besides the carrots and the cabbage. It tastes great with it. :)

    • Michelle Blackwood
      October 23, 2018

      Thank you Sweetgeorgia greetings from Florida, thank you for your feedback, I’m so happy you enjoyed it and I definitely love your version.

      • Tulikaa Chaudhary
        July 11, 2019

        I used to hate cabbage up until I came across your recipe and a new love story began. More so my husband liked it so much he wants me to cook this every other day. This recipe gets a 5 star + Mwah

        • Michelle Blackwood
          July 11, 2019

          Aww Tulikaa, I’m so happy you are now in love with cabbage and your husband enjoys it. Thank you very much for your feedback, I appreciate it.