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Recipe: Indonesian Curried Cabbage

For a less spicy version, cut down on the curry powder. Serve over hot boiled rice.

Indonesian Curried Cabbage Ingredients

  • 1 teaspoon vegetable oil, or as needed

  • pound lean ground beef

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 2 teaspoons curry powder

  • 1 small head cabbage, shredded

  • 2 tablespoons ketchup

  • 2 teaspoons mango chutney

  • 1 teaspoon salt, or to taste

  • 1 tablespoon water, or as needed

How to Make Indonesian Curried Cabbage

  1. Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet.

  2. Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Sprinkle on a little water to prevent burning, but not enough to make the curry wet.

  3. Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.

Indonesian Curried Cabbage Nutritions

  • Calories: 264.6 calories

  • Carbohydrate: 19.6 g

  • Cholesterol: 51.5 mg

  • Fat: 13.5 g

  • Fiber: 5.8 g

  • Protein: 18.1 g

  • SaturatedFat: 4.9 g

  • ServingSize:

  • Sodium: 774.5 mg

  • Sugar: 9.9 g

  • TransFat:

  • UnsaturatedFat:

Indonesian Curried Cabbage Reviews

  • I followed this recipe exactly. I used Sweet Mango Chutney. If I was to make it again I would try Hot Mango Chutney to add more flavor. It was a touch on the bland side. Definitely need to add salt to help bring out the flavors. Served over rice

  • 3.9.16 I bought the smallest head of cabbage I could find, but maybe it still was too big because all of a sudden, the cabbage was taking over everything (used about 3/4 of the head). Started out with just 1 tsp curry powder, tasted, and then added the second tsp (curry flavor was spot on IMO). Made as written, tasted, and I added 1 more Tbsp of both the ketchup and the chutney. Also, it was looking VERY dry, so I added a little water to help cook the cabbage. I thought it needed some type of garnish, so I added a little toasted coconut. Have no idea if thats keeping with tradition, but we liked it, and Id add it again. Bottom line, we liked this a lot. Its nice to occasionally step outside your comfort zone, and this was a step out for me Joan Wagner Teller, thanks for sharing your recipe.

  • Really yummy. Similar to a dish my mum used to make when I was a kid. That means 60 years ago Only two changes I made were ground turkey (a little healthier) and fruit chutney (was all I could find in my supermarket). I used plenty of curry powder and it was excellent. Didnt feel it was fair to give 5 stars as I changed it a bit.

  • Used a Madagascar curry powder and it missed the spot, next time Ill use a Bombay powder and add some sweet curry powder to balance it out.

  • This was much sweeter than I anticipated. I added extra curry powder and some cayenne pepper which simply turned it into a sweet heat. If I make this again Ill omit the chutney and ketchup.

  • I used a bag of cabbage and it was just the right amount. I used a full pound of ground turkey and I probably should have increased the seasonings a little bit. I served it over a little bit of brown rice to make it more filling and that worked well but it still was only 4 servings.

  • Really good and tasty. Even my daughter loves this and she "hates" cabbage.

  • Recipe gave me a good starting point. I did increase and change some of the seasonings to ingredients I had on hand.

Source: Indonesian Curried Cabbage

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