Makes 8 cups or 4 to 6 large servings
This spicy Indian curry cabbage and rice will brighten up your day. It is highly versatile as a main dish, side dish, or potluck favorite.
Curry Cabbage and Rice is one of the very first meals that we prepared in our Long Beach dining room when it first opened in about 1970. At the time we just called it Curried Cabbage. It was immensely popular then and still is. There have been very few changes made to the original recipe.
You begin this dish by making saffron rice. Prepare the vegetables while the rice is cooking. The rice and vegetables should be ready at about the same time so that you can add the rice to the cabbage when the rice is done.
2½ cups water
2 Tablespoons butter
1¼ teaspoons salt
¼ teaspoon saffron threads
1¼ cups long grain rice
I know. I know. Saffron threads are expensive. This is one extravagance that we are allowed to have. Since we don't use it very often, it is not a budget buster. If you don't have the saffron or would like to use a substitute, you can use ¼ teaspoon powdered turmeric in its place.
1. Combine 2½ cups water, 2 Tablespoons butter, 1¼ tsp. salt, and ¼ teaspoon saffron threads in a 2-quart saucepan.
2. Cook over medium heat until butter is melted. Cover and simmer for 5 minutes so that the water has time to absorb some of the color and flavor of the saffron.
3. Add the 1¼ cups long grain rice and gently stir into the saffron mixture.
4. Place a lid on saucepan, reduce heat, and simmer for 25 minutes or until rice is done. Set aside until ready to add to the vegetables.
Preparing the Vegetables
½ cup raisins
1 large cabbage, about 2 lb.
1 large apple, at least 8 ounces
1 (4 oz.) can whole button mushrooms, drained
¼ cup butter (½ stick)
1½ cups diced yellow onion
1 cup sliced celery (2 large stalks)
1½ teaspoons turmeric
1 teaspoon salt
½ teaspoon curry powder
½ teaspoon allspice
pinch dried chili pepper
¼ cup water (optional)
Remove any of the damaged outer leaves from the cabbage. Quarter from top to bottom and remove the core of the cabbage. Cut each quarter of cabbage lengthwise once and then cut across the quarters three or four times into large pieces. There should be about 8 cups of chopped cabbage.
Quarter, peel, and core the apple. Slice each quarter crosswise into five or six pieces. Any mushrooms that are more than 1 inch in diameter should be cut in half from top to bottom.
1. Plump the ½ cup raisins by soaking them in warm water for 5 minutes. Drain and set aside until ready to use.
2. Melt ¼ cup butter in an electric skillet or 4-quart pot.
3. Add the prepared cabbage, apple, button mushrooms, 1½ cups diced yellow onion, and 1 cup celery. Don't panic. Yes, the pan will be very full, but the cabbage will cook down a lot, as you can see in the following pictures.
4. Cook at 275° (medium-low), while stirring occasionally, for 10 minutes.
5. Add the ½ cup plumped raisins, 1½ teaspoons turmeric, 1 teaspoon salt, ½ teaspoon curry powder, ½ teaspoon allspice, and pinch dried chili pepper.
6. Cover the pan while cooking. Cook and stir for an additional 5 to 10 minutes or until cabbage is tender. Add an additional ¼ cup of water if the cabbage starts to stick to the pan.
7. Add the saffron rice to the vegetables.
8. Gently stir the rice into the vegetables and . . . .
Serve . . . .
You can make this into a vegan dish by replacing the butter with margarine or your favorite butter substitute.
Although this dish has its roots in India, we usually serve it with soy sauce on the side and fresh flour tortillas.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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