Make Ahead
Sauteed Spicy Cabbage
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1 Review
Deborah
February 17, 2020
Made this sautéed spicy cabbage and enjoyed the aesthetic appeal of the dish and the flavors though I omitted the curry leaves, which apparently is a critical layer of flavor and for which I found no substitute from my google search. Naively, I assumed I could use curry powder but everyone said ‘NO’! I did, however, throw in about a 1/2 tsp of smokey paprika because a smokey taste is apparently one of the flavors imparted by the curry leaves. I enjoyed the flavors that I had but still felt like it needed more so I will try it again with the curry leaves, probably use 2 tbsp of olive oil and honestly I would have 1/4 to 1/3 cup of chicken or vegetable stock ready to add if your cabbage seems overly dry during the cooking process as mine did! I added water which worked fine to wet up the dish a bit but added no flavors!
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