Creamy Crispy Curry Cabbage — CCCC. Or 4C. Four C-sons. Don’t let the bad jokes prevent you from trying this delicious side dish — it’s a real delish! Serve it with grass-fed chicken for a full meal, or for a little hunger just like that accompanied with some gluten-free low-carb bread and some fresh veggies. Don’t forget to finish the creamy meal with something creamy too, try for example some instant ice cream, or while you are preparing and eating this dish, let the ice cream maker churn some delicious low-carb strawberry ice cream. Yum!
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||6.2 g||42.3 g||14.9 g||465 kcal|
|Per portion if 2 portions in total:||3.1 g||21.1 g||7.5 g||233 kcal|
|Per portion if 4 portions in total:||1.6 g||10.6 g||3.7 g||116 kcal|
Tips for making the dish
This Creamy Crispy Curry Cabbage is very quick to prepare. I guess chopping the cabbage is the hardest part. Of course you can use packaged shredded cabbage though it’s good to have the cabbage chopped small enough. Somehow it just suits better this dish.
As the name suggests, the key is to leave the cabbage crispy and crunchy. That’s why the saucepan is removed from the heat immediately after the cabbage is added.
If you use curry powder, there might be a need to add salt depending on how salty you like your food. Also, if you are using curry paste which doesn’t have any added salt, you might want to add some salt. Just taste it first and then you know if it needs salt.
My experiments with the dish
It all started very simple. I sautéd some chopped cabbage in ghee and thought that some curry might fit in. I added some curry powder and liked the result, but something was missing flavor-wise. I added chopped organic red bell pepper and although the color was nice, the bell pepper didn’t give the flavor I was seeking for.
Next I added some chopped organic fresh tomatoes to the ready dish, and the result was nicely fresh, but something was still missing. Something, which would make the flavors more full and rich — tasty, actually.
I thought that onion might be the missing link. I was considering which type of onion to use, and decided to try out spring onion. The result was tasty and delicious.
Originally I was using curry powder, but since I had also some mild curry paste in the fridge, I tried with that too. Personally I like more this dish made with curry paste rather than with curry powder, but that is really a matter of opinion.
First experiments I made without coconut milk, but since I often make curry chicken where I use coconut milk, I wanted to try it out here as well. That was worth trying, the result was rich and creamy. Reduction made the consistency even better as the sauce was otherwise too fluid. Adding the cabbage after reducing the sauce guarantees that the cabbage stays deliciously crispy and crunchy. However, if you are running out of coconut milk it’s not a disaster, this dish is also delicious without it.
Tips for variation
This version of the dish is dairy-free. If you can tolerate dairy, organic ghee instead of coconut oil is also very delicious. Extra virgin olive oil is one of my favorite oils, but the flavor is quite overpowering. It doesn’t necessarily suit the flavor of curry, so I don’t recommend to use it here.
If you would like to have a spicier version of the dish, add for example chopped fresh chili pepper or chili powder, or simply use hot curry paste.
You can make the dish more colorful by adding for example chopped bell peppers of various colors or other vegetables you like.