I told you I’d give you the recipe for Curried Cabbage. I don’t know where I got this recipe; it’s written on the back of one of those page-a-day calendar sheets dated July 15, 1997. My goodness. (I loved having a dated piece of paper each day! The grid on the blank side was very nice. But I can’t find a subject matter I care to pursue every day for a year. Suggestions?) I wonder if I was watching a cooking show and quickly scribbling the instructions.
Anyway, the first time I made this, I was chagrinned to read a line that said 1-2. That’s all. No ingredient. Was it cups of water? Tablespoons of vinegar? Cloves of garlic? Could make a big difference. The more I thought about the process, I realized it was a cooking time shorthand: cook for 1-2 minutes more.
So here’s the recipe, my version:
In a very large flat pan, melt 4 Tablespoons of butter with 2-3 teaspoons of curry powder. To the pan, add one medium cabbage, sliced (about 8 cups). Stir cabbage so it is evenly coated with curry. Reduce heat to low and cook 5-6 minutes. Add one finely chopped apple (I use Golden Delicious — no need to peel) and 1/2 cup golden raisins. Cook a few more minutes, until apple and cabbage is tender. Add 1 Tablespoon of lemon juice and salt/pepper to taste.
If it is Meatless Monday, I may add roasted peanuts on top. I cannot (will not) tell you how many servings this is. It’s probably 6-8. We like leftovers heated up the next day or so for lunch.