I found a more complicated version of curried cabbage on Kitchn when I was searching for ideas to make cabbage taste good. This should say something about my thoughts about cabbage going into this experience. I didn’t have the spices they called for, so I decided to make my own version that’s much simpler, and surprise, surprise, it ended up tasting really, really good.
Here’s why curried cabbage is awesome:
- It’s super simple to make and ready in about 10 minutes
- It’s really inexpensive! A head of organic cabbage only costs about $2.50 and greek yogurt - about a buck.
- It’s a great source of protein (give or take 10 grams per serving) with lots of fiber.
- It's the perfect alternative to take out. Cabbage will sit in your fridge for weeks before spoiling, so when you have nothing else - cabbage and yogurt to the rescue!
Which cabbage to use?
I used a standard green cabbage for this recipe. Red cabbage is much tougher.
What kind of Greek yogurt should you use?
I used 0% for this recipe which is lower in fat and higher in protein. I don’t think the fat count is as important as the texture and quality. With that, I recommend Fage. It’s by far my favorite. Trader Joe’s is a close 2nd.
Will it be spicy?
No. Flavorful, yes, but Garam Masala isn't a hot spice. Expect more of an earthy, rich flavor.
One serving of Curried Cabbage is (approximately 3 balls) is 2 greens & .25 red, and 1 tsp.
Are you a fan of curried recipes?
Awesome! Here's a few more for you to try:
- 1 tsp garlic
- 2 tsp olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons garam masala
- 3 cups chopped cabbage
- 1/2 cup English peas
- Salt to taste
- Chop cabbage into bite-sized pieces and rinse in a colander. Pat dry and set aside.
- In a medium saucepan, add 1 tablespoon of oil and minced garlic. Stir for one minute as pan heats up.
- Add the 1/2 cup of yogurt, then stir as you add the 2 tablespoons of garmsala. Mix everything well.
- Now add in the chopped cabbage and mix until it’s well coated in the mixture.
- Add a lid to the pan and let cook for about 5 to 7 minutes, stirring occasionally until cabbage wilts. Toss in the peas about 5 minutes before you're done cooking.
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Nutrition InformationYield 2 Serving Size 2 Servings
Amount Per Serving Calories 185Total Fat 4.6gSaturated Fat 1gTrans Fat 0gCarbohydrates 15gNet Carbohydrates 10gFiber 5gSugar 0gProtein 9.6g
I use the LoseIT! App to calculate all my recipe nutrition info. Please consider this a rough estimation and not an exact number 🙂
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, low carb recipes, quick home workout ideas and practical ways to foster mind + body wellness.