Napa Cabbage Curry

This is the best cabbage dish I have ever made or eaten. It was quick, flavorful, and delicious. Everyone loved it! We ate it over brown basmati rice. This recipe was adapted from the New York Times article “Slawless,” contributed by Mark Bittman. I am looking forward to my next CSA cabbage to try some of the other ideas in the article. (Although it will be difficult not to just repeat this one….)

  • 1 small head of green cabbage or Napa cabbage, sliced crosswise into 1 to 2-inch thick ribbons
  • 5 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 1 T minced garlic (I used 5 cloves)
  • 1 T minced ginger
  • 1 T minced (seeded) jalapeño
  • 1-2 T coconut oil
  • 1 T sweet curry powder
  • 15-oz can light coconut milk
  • coarse salt and freshly ground black pepper
  • cilantro & lime, for garnish
  • brown basmati rice, for serving

  1. Saute the chicken thighs, onion, garlic, ginger and jalapeño in the coconut oil until browned.
  2. Add the cabbage leaves, curry powder, salt and pepper. Cover and cook until the cabbage wilts.
  3. After the cabbage has wilted, add the coconut milk. Simmer until the cabbage is tender and the sauce thickens.
  4. Adjust seasoning. Serve over rice. Garnish with cilantro and lime, if desired.

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