Braised Cabbage Recipe (2024)

Curry leaves are generally available at you Asian grocer. You can also find them on Amazon. Since the recipe calls for 20 leaves, I'd make an effort to find them and not substitute curry powder. Note: these leaves will keep well in the freezer, so buy a bag of them.

For braised cabbage, this winds up being a lot of ingredients, and I can't say the end product is worth the trouble. Strong flavors like the curry leaves and ginger competed with - more than they complimented - other components. I much prefer a simple slow-cooked number with no more than a few items in the pot.

Boy was this good. A fantastic transformation of the humble cabbage. Curry leaf plants are easy to grow, if you can find one in a 4" pot or even some seeds (they propagate well) grow your own! I suspect this would still be good even without the curry leaves. Or use basil "for a delicious but completely different flavor," as Madhur Jaffrey would say.

Cooked this a bunch of times now and love it every time, super simple and all the flavors jive together well. You can of course make some substitutes as needed and come up with something great, its a flexible technic of braising cabbage.

I buy curry leaves at my local Patak Brothers, which is right up the street from my house in the Maryland DC suburbs. I’ve discovered that when when I keep them in the fridge they dry up and last pretty much forever, and rehydrate when I add them to recipes. I think they lose a little intensity so I add a few extra leaves, but I still like the results better than freezing them.

Delicious. I substituted for the curry leaves which I didn’t have, just using a good dollop of curry powder and I browned just a few onion wedges with the cabbage wedges. Easy and delicious

Very tasty. But I suggest to braise the cabbage in advance, that way it is more tender.

I love this recipe and often make it with sausage but today decided I made it into a soup. Amazing.

1 tablespoon of turmeric is a huge amount. I never use more than 1 tsp of dry powdered turmeric for fear of raging bitterness engulfing the dish and I use really good Pragati turmeric! Just a warning

Great recipe. Unusual flavors that created a guessing game at the dinner table. Used concentrate tomato paste because that's all I had and it worked out well. Didn't have curry leaves and decided to not try curry powder given advice from readers. Added 2/3 of the broth called for but next time will go as low as a half.

This is yes, non-boring cabbage every time. Works much better with Savoy cabbage.

Delicious. I substituted for the curry leaves which I didn’t have, just using a good dollop of curry powder and I browned just a few onion wedges with the cabbage wedges. Easy and delicious

Cooked this a bunch of times now and love it every time, super simple and all the flavors jive together well. You can of course make some substitutes as needed and come up with something great, its a flexible technic of braising cabbage.

If you make this with green (non-Savoy) cabbage, cut the wedges thinner. Very much worth the time and trouble. Non-boring cabbage.

Didn't have jalapeño, so used spicy red pepper flakes. This recipe is my most favorite way to eat savoy cabbage. A meat-loving husband kept reaching out for it to gobble it up, instead of turkey tikka marsala.

Boy was this good. A fantastic transformation of the humble cabbage. Curry leaf plants are easy to grow, if you can find one in a 4" pot or even some seeds (they propagate well) grow your own! I suspect this would still be good even without the curry leaves. Or use basil "for a delicious but completely different flavor," as Madhur Jaffrey would say.

I buy curry leaves at my local Patak Brothers, which is right up the street from my house in the Maryland DC suburbs. I’ve discovered that when when I keep them in the fridge they dry up and last pretty much forever, and rehydrate when I add them to recipes. I think they lose a little intensity so I add a few extra leaves, but I still like the results better than freezing them.

This was wonderful. And forgiving. I made several substitutions (I don’t have black mustard seeds, I have yellow mustard seeds;I didn’t have shallots, I had scallions and I didn’t have curry leaves, so I hummed a few bars) and jalapeños are forbid by some quarters in this house. I served with a plain broiled cod filet and some snow peas that needed to be used. There is enough left over to have over rice, as recommended. All is right in the world.

Lovely, multi-layered flavor. I didn't have curry leaves, so I used fenugreek leaves (not seeds-which have completely different taste). Even though this uses some Indian spices, it didn't taste characteristically Indian, but full of flavor. This dish went really well with salmon.

I didn’t have curry leaves or easy access to them, so I subbed in the zest of two small limes and a handful of chopped fresh basil. Came out wonderful.

For braised cabbage, this winds up being a lot of ingredients, and I can't say the end product is worth the trouble. Strong flavors like the curry leaves and ginger competed with - more than they complimented - other components. I much prefer a simple slow-cooked number with no more than a few items in the pot.