Curried Cabbage and Caramelized Onions

November 3, 2017

Curried Cabbage and Caramelized Onions
Print Recipe
Curried Cabbage and Caramelized Onions
Print Recipe
  1. Heat a large pan (with a lid) over medium-high heat and add the oil.
  2. Slice the cabbage into 4 wedges. Slice through the core each time, because the core will help hold the cabbage leaves together.
  3. Add the onion to the pan and sauté until it begins to brown.
  4. Add the cabbage wedges to the onions and sprinkle the curry powder and salt over each wedge. Then, add 1/2c of water to the bottom of the pan.
  5. Reduce the heat to medium and put the lid on the pan. Continue cooking for about 10 minutes, or until the water is almost gone.
  6. Remove the lid and cook 2-5 more minutes until the water is completely gone and the bottoms of the cabbage wedges are browned.
  7. Carefully flip the cabbage over, and add the remaining 1/4 cup of water and the cranberries to the bottom of the pan.
  8. Cook for 5 more minutes until water is absorbed and the second side is of the cabbage is browned.
  9. To serve, scoop the onions and cranberries on top of the cabbage and sprinkle the almonds on top.
Recipe Notes

Kat Davis is a health educator, recipe developer, and nutritional therapy student.  When she’s not soaking up the sunshine, she’s cooking for her blog

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