Return to Content

Curried Cabbage with Cashews

by in Jul 2011

Yield: 6 servings

This simple recipe is so tasty and warming that it's become a favorite in Yankee's own kitchen. Tracie serves it with whole-wheat tortillas fried in a pan with a little olive oil--a quick alternative to Indian chapati bread.

Ingredients:

  • 1/4 cup butter or olive oil
  • 1/3 cup raw (unroasted, unsalted) cashews
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon cumin seed
  • 1 small (about 11/4-pound) cabbage, thinly sliced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

In a large (12- to 14-inch) frying pan over medium heat, melt butter (or warm oil). Add cashews, ginger, and cumin; cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes. Add cabbage and turmeric; cook, stirring often, until tender, about 10 minutes. Season with salt and pepper.
Updated Friday, June 10th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350