Awesomely awesome red cabbage curry

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So, the interesting challenge that befell me as a result of this week’s Boston Organics shipment was the delivery of a red cabbage roughly the size and shape of my head. Now, I am a fan of cabbage, and red cabbage for that matter, but usually I just get the smaller red cabbages to put in my Asian Cole Slaw (so yummy!).

Well, not one to resist a good cooking challenge, I made this last night, an adaptation of a Bengalese cabbage curry that Nick and I both love. With red cabbage, you really want to find ways to complement the slightly sweeter flavor, and you want to let this cook for a while - preferably an hour. I only used 1/3 of a head of cabbage, but this was enough to feed me, Nick and two dinner guests, with another serving left over, and most of us having additional helpings.

To make it: 

Ingredients:

  • 1/2 large red onion, sliced very thinly
  • 3 cloves garlic, chopped roughly
  • 3 large parsnips, cubed into 1/4″ dice
  • 1 small head red cabbage, sliced into 1/8″ slices (about 4-5 cups)
  • 1/2 cup roasted cashews
  • 1 cup grape tomatoes, halved
  • 1 tsp mustard seeds
  • 1 tbsp good curry powder (I use Penzey’s Maharaja powder)
  • 1/2 tsp garam masala
  • 2 tbsp red wine vinegar
  • 1 tbsp good maple syrup (the real stuff, not Mrs. Butterworth’s - but you knew that)
  • 1 tbsp olive oil
  • 3-4 tbsp mustard oil (you can also use butter if you don’t have mustard oil on hand)
  • Kosher salt and pepper to taste.

Heat mustard oil and olive oil in a large dutch oven (you only want to use about 1/2 the mustard oil up front, and add more if the mixture starts getting dry while cooking). Add onion and garlic and cook on low heat until onions begin to caramelize really well. Add parsnips and spices and cook for about 5 minutes, stirring frequently. Add a bit of salt and pepper. Fold in cabbage to incorporate all the ingredients. Cover and continue cooking over low heat for approximately half an hour, stirring every 5-10 minutes or so, adding a bit more mustard oil or a bit more salt if needed. When cabbage is nice and soft, add tomatoes and cashews, along with the vinegar and maple syrup. Continue to cook over low heat, stirring occasionally, until tomatoes have pretty much dissolved into the curry. Serve over basmati rice.