Classic St. Patrick’s Day used to mean a big pot of boiling water with corned beef, cabbage and potatoes going for a swim. If you had to pick between the three, cabbage is probably not your favorite (just guessing). If so, it might be because boiling vegetables never gives them much flavor. I’ve already made a pretty strong case for no longer boiling your corned beef. I’m going to encourage the same for your cabbage. This St. Patrick’s Day Quick Stove-Top Cabbage gets brown, crispy, and deeply flavorful – thanks to a rich, curry flavor. Plus, it’s on your table in minutes, rounding out your St. Patrick’s Day feast in a flash!
I know what you’re thinking… “did she say curry?” She did! I went to Ireland about 10 years ago, and when I was there, I got this amazing burger with melted Irish cheese and dripping yogurt curry sauce. I was confused, but it turns out that curry has a place in Ireland, too. Especially in chip shops – ugh, curry sauce on fries is so good. I have to try my hand at that.
Sautéing cabbage on your stove-top, let’s it get deliciously browned. It also allows you to control the texture. If you like your cabbage with a little bite, don’t cook it quite as long. If you like it soft, keep it on the heat. Either way, you’re way more in control of texture and flavor if you choose the quick stove-top method.
The flavors are great here – a little sweet from caramelized onion and earthy from the curry powder, not to mention the creaminess from a touch of butter. This St. Patrick’s Day Quick Stove-Top Cabbage couldn’t be easier, either. With only 5 (non-staple) ingredients and ready in 20 minutes, you can enjoy more time with your friends and Guinness, instead of in the kitchen.
- 1 head (1.5 lbs) green cabbage (sliced into shreds)
- 1/2 yellow onion (sliced)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons butter
Heat oil in a non-stick skillet or dutch oven over medium-high heat.
Add the cabbage, onion, and garlic, stirring to coat with the oil. Let cook for 5 minutes without disturbing so the cabbage can brown.
Flip the cabbage in sections and cook for an additional 5 minutes on the other side.
Add the curry powder, salt and pepper. Mix in the butter until melted and combined. Cook, stirring every couple of minutes until desired consistency is reached (about 3-5 additional minutes).
For 1/2 cup: Calories 82 ~ Total Fat 5 g ~ Saturated Fat 2 g ~ Trans Fat 0 g ~ Cholesterol 8 mg ~ Sodium 308 mg ~ Potassium 276 mg ~ Total Carbohydrate 1 g ~ Dietary Fiber 3 g ~ Sugars 0 g ~ Protein 0 g