Categorized | Vegetarian

A Classic Vegetarian Curry Cabbage Recipe.

trinidad curry cabbage recipe (11)

Yet again, this is one of those dishes that our mom couldn’t even beg us to eat as kids. There were two ways we would ever be convinced to eat cabbage (except for in chow mein) and they both included adding meat of some sort. First there’s the corned beef with cabbage and left over stew pork with cabbage. Our dad tried in vain to convince us to eat cabbage when my mom would add bits of salted cod fish to it -nah! However, this curry cabbage dish I’m about to share is superb when you add the same salted cod bits my dad would salivate over.

You’ll Need…

1/4 large cabbage (about 4 cups when shredded)
1/2 teaspoon salt
1 tablespoon olive oil (or vegetable)
1 medium onion sliced (divided)
2 cloves garlic sliced thin
1 teaspoon curry powder (your fav)
1/4 hot pepper ( I used habanero)
4 tablespoon water
* 1 tomato sliced to add some color/contrast – optional

Start by shredding the cabbage as you would for coleslaw, but a little thicker. Give it a quick rinse under cool water and shake off as much of the water as you can. Now heat the oil in a pan over medium heat, then add half of the sliced onion and the hot pepper. Allow that to cook for a couple minutes, then add the curry powder and stir around. This should cook for another 2-3 minutes before you add the 4 tablespoons of water. The idea is to cook the curry powder to release it’s aroma, then make a quick paste. I’ve seen my mom add the water to the curry powder in a bowl first to make a thick paste before adding to the heated oil… but I much prefer my method (don’t tell her). BTW, I used a curry power blend from Trinidad and Tobago, as I much prefer the Caribbean style blends.

trinidad curry cabbage recipe

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Cook off all the water we added to make the curry paste, until you start seeing  that it’s dark and grainy. This is when you add the shredded cabbage, the sliced garlic, the other half of the onion and salt. Give it a good stir and turn the heat down to low. Cook with the pot uncovered or risk having the cabbage spring a lot of liquid and get soupy.

trinidad curry cabbage recipe (7)

trinidad curry cabbage recipe (8)

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I usually cook this for about 20-25 minutes as I like the cabbage to have a slight crunch to it, however you can cook it a little longer if you wish. The last 5 minutes is when you would add the slices of tomato if you’d like to give it a bit of contrast. Remember to taste for salt as we well know that everyone salt preference is different. Enjoy!

trinidad curry cabbage recipe (12)

trinidad curry cabbage recipe (11)

This curry cabbage goes well with both rice and/or roti (buss up shut, Sada roti, fry bake) and should be enough for at least four people. Before you go I’d love for you to leave me a comment below (even if it’s just to say hello – it’s appreciated) and don’t forget to join our chat on Facebook and tune into the cooking videos. Check on the upper right side of this page to access those areas I mentioned.

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62 Responses to “A Classic Vegetarian Curry Cabbage Recipe.”

  1. Mary C says:

    Thanks. This is simple and looks easy to make. I had a cabbage and was trying to do something different. Will try this tonight. Should be a good addition to a potluck

  2. Cassandra says:

    I used this recipe as a base for what I eventually created! We added chopped kale along with the cabbage(we used red and green cabbage), doubled the curry powder(massaman) and left out the hot pepper since we didn’t have any. After it had cooked down (about 10-15mins from adding cabbage&kale), we sprinkle a handful of fresh cilantro(coriander) on top, sour cream, grated cheese and halved cherry tomatoes! :) It was so delicious! Especially when we put it in a rye wrap! Will put this one in the recipe book for sure! :D

  3. Esther says:

    You just inspired me because I had a cabbage but I didn’t know what to do with it. Now I am going to make it. Thanks a lot! :)

  4. Caroline says:

    Looking forward to try this tomorrow:) thanks a lot!!

    • Gillian says:

      Just made this, and it was fabulous. Used cracked red pepper spice since I had it on hand, and the dish came out nice and hot but smooth. Love cabbage cooked right!

  5. Stephen Gilbert says:

    I made this today, substituting one jalapeno for the habenero, and used east Indian yellow curry powder. I also tossed in about a half cup of frozen green peas for the last 5-8 minutes. It came out just fantastic. Thanks for posting.

  6. joyshree says:

    very good

  7. Paris says:

    Tried this recipe and added yellow, red, orange sweet peppers and a little green pepper. Delicious!!!

  8. Lorna says:

    Great Site as usual. Never had cabbage done like this but I would definitely try it.

  9. Amy says:

    Just what I was looking for. Sounds great, and a perfect post-thanksgiving dish.

  10. anthony says:

    I use curry at least twice a week and the curry cabbage is a winner and carries itself.

  11. Miguel says:

    I used to live in trinidad and tobago! love all ur recipes.. just wish I could make the sada or the bussupshut…. I haven’t gone through all of your recipes but you should post a “saltfish” dish.. we used to have them for breakfast with sada.

    I miss TRINIDAD food (especially doubles!)
    thanx for the recipe!

  12. Eileen says:

    Thank you for this delicious recipe!! We loved it!!

  13. Mariann says:

    I will try this recipe this weekend! I love trying new dishes.

  14. jenni says:

    Rather chilly tonight in South Africa – not our normal weather at the coast…so ideal weather for this curried cabbage! Thanks


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