Sunny Mustard Cabbage Curry is a recipe wish I had when I was living with my parents in the US.
You see, at that point I was attempting to eat lots of foods that were highly nutritious, e.g. leafy greens and legumes. One example of a cheap, leafy green vegetable is a cabbage.
I decided to buy a whole cabbage for myself.
I know buying a whole cabbage for an individual to eat wasn’t smartest move. But for some reason I thought I would be able to eat it all. On top of the cabbage I personally bought, I also received a homegrown cabbage from one of my mother’s friends.
Talk about cabbage overload for one person.
I did encounter/make a few tasty recipes that used up some of the cabbage. This included Colorful Coleslaw, stuffed cabbage rolls and replacing grain pasta with cooked cabbage. Yet I simply didn’t have enough recipes and enough variety to get through all of my cabbage.
This recipe would have been a lifesaver because it uses up a lot of cabbage and has big kick of flavor. Who doesn’t love that.
So if you’re like me and sometimes buy too much cabbage and/or have a ton of sprouted legumes around, try this cabbage curry recipe. It’ll help you either or both foods from your refrigerator with a flavorful meal.
If you find yourself with a large amount of cabbage from an impulse healthy food binge at the grocery store, this recipe will be a lifesaver. Sunny Mustard Cabbage Curry is flavorful, bright and nutritious curry and is actually easiest to prepare when your fridge is stocked with extra food that needs to be eaten.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds
Reasons to love this recipe: unique flavor, bright color, nutritious, medium spice
- 1 medium brown onion, diced
- 3 cloves garlic, minced
- 1 tsp chili flakes
- 2 tbsp black pepper
- 1-2 tsp turmeric
- 1/4 cup mustard powder
- 4-5 cups of chopped green cabbage, loosely packed
- 1/4 cup vinegar
- 2 cups blue peas or mung beans, cooked and mashed with 1 cup vegetable stock/water
- Brown rice, to serve
First sauté the onion and garlic in either some extra vinegar, water or vegetable stock on high heat. After the onion and garlic have sautéed for around 2 minutes, add the rest of the spices.
Finish sautéing the mixture. The onions and garlic should be fully cooked at this point. Add the cabbage.
After the cabbage is cooked through add the vinegar. Wait a few minutes and finally add the mashed legumes. Add more water if the mixture seems too dry. You don’t want the mixture to stick to the bottom.
Bring the mixture down to a simmer. Allow it to simmer for 5-10 minutes. If your kitchen smells like mustard, you’re on the right track.
After 5-10 minutes, immediately enjoy over cooked brown rice.
Note: Increase the amount of phytonutrients in Sunny Mustard Cabbage Curry by slicing the cabbage 4 or more hours ahead of time. The reason for this is explained in Fungi Bok.