One of my favorite dishes on an Indian buffet is curried cabbage. It's not a creamy recipe like many curries, but vinegar-based. This one has quite a bit of mustards. Here's our ingredient list:
- 1 tablespoon vegetable oil
- 1/2 cup minced shallots
- 2 garlic cloves, minced
- 2 tablespoons whole-grain Dijon mustard (I used a beer mustard that I picked up on my last trip to New Orleans)
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 12 cups thinly sliced green cabbage (about 3 pounds)
- 1/4 cup fat-free, less-sodium chicken broth
- 1/4 cup rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
I think this one needs a little bit of tweaking, even as I enjoyed the results. The mustard was a little bit overwhelming to me, though my sweetie liked it quite a bit. I'm thinking a touch more curry and tumeric, perhaps another teaspoon each.
Some news on a personal level. I just recently had some braces installed on my teeth, so my posts are going to be changing slightly. There may be a few more soft foods than usual, as quiche and soups are easier on my mouth than say, lamb or beef. Next post will be my first attempt in over ten years making a yeast bread. Flatbread, specifically, cooked in a dry pan on the stovetop.
I will be going away for a week next month on a cruise and also participating in Nanowrimo, so I may be a bit distracted. Okay, I'll be a lot distracted and living mostly on coffee, tea and red wine in approximately equal amounts. Fortunately, vanilla protein powder makes a semi-decent coffee creamer.
Until next time, thank you for reading and your comments are always welcome!