The other day, I bought a cabbage that weighs more than me. Since I’m not normally a regular cabbage eater, I wasn’t sure what to do with it exactly. Call it an impulse buy, I suppose. So, I decided to resurrect an old family recipe that actually wasn’t one of my favorites growing up. But somehow, the addition of curry makes it magical, as it has a tendency to do. But now I’ll have to eat this for the next month, or until I find something just as magical to do with this monstrously large vegetable. Serves 3-4.
- 1 onion, chopped into quarters
- 1 inch knob of ginger, peeled and minced
- Cabbage, about a handful and a half (if you can find it, sweetheart cabbage or “Spitzkohl” is absolutely great. But plain ol’ cabbage works too), sliced or diced however it works for you
- 1 lb/.5 kg chicken, cut into cubes
- 2-3 potatoes, peeled and chopped
- Green onions, chopped (optional)
- A good dose of curry (about 2-3 tsp)
- Turmeric, to taste (about 1 tsp for me)
- Salt and pepper, to taste
- Nutmeg, to taste (optional)
- 1 bay leaf (optional)
Fry the onion and ginger in oil until translucent. Add the curry to the oil and fry for another minute or two. Dump in all the veggies and chicken (“dump in”…what a classy recipe) and add enough water so that it’s level with the chicken and veggies. Add the seasonings, being sure to use a generous amount of black pepper. Bring to a boil, reduce the heat, and let gently boil until the chicken is done and the potatoes are soft (about 20-30 minutes). Adjust any seasonings and serve with rice.