Categorized |Gluten Free, Vegetarian

A Classic Vegetarian Curry Cabbage Recipe.

pg 99 curry cabbage (Copy)

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


Note: be mindful that some curry powders use flour as a filler, so keep that in mind when doing this recipe according to a gluten free diet.

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

trinidad curry cabbage recipe (2)

trinidad curry cabbage recipe (3)

trinidad curry cabbage recipe (4)

trinidad curry cabbage recipe (5)

trinidad curry cabbage recipe (6)

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)

trinidad curry cabbage recipe (9)

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.

Recipe Name
A Classic Vegetarian Curry Cabbage Recipe.
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3 Based on 40 Review(s)
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93 Responses to “A Classic Vegetarian Curry Cabbage Recipe.”

  1. Adrianny says:

    On a budget and making some cabbage tonight, I can’t wait! I do no have any curry spice around I am thinking of using a chicken bouillon and a little turmeric for color. This will be my first time making some, but Ive been havin cravings.

  2. Rodney says:

    This is delicious! I’m not a big cabbage fan but this is great. And my wife wants me to make it all the time.

  3. Tammy says:

    Excellent! My husband loved it & my chef daughter said it was pretty good, we will definitely be having this again. Thanks!

  4. Cherrie says:

    This sounds delicious. I think I will make it this weekend to get away from the meat. Thanks always for your recipes.

  5. Ro says:

    Hey Chris,

    Looking forward to trying this recipe. Love curry flavored dishes and love cabbage. Yummmm!

    Thanks for posting this.


  6. tony austin says:

    your recipies and videos are outstanding. wife and i love the islands and cruise there as often as we can. we try to eat at real island restaurants not chains and look for spices stores. i will try this with ribs.

  7. Carol says:

    Thanks for the recipe, turned out great!

  8. Nat says:

    Excellent recipe! Love all your recipes Chris. Some days I have no idea what to cook and you make it so much easier :)))
    Thank you!

  9. Angela says:

    Loving your recipes! I have tried many and they all come out amazing. Will try this tonight. I did your oven roasted curry chicken and the husband loved it!! Instead of yogurt I used sour cream.

  10. Nick says:

    It is only 7:00 in the morning but I can not wait to try this for dinner tonight.

  11. Hen says:

    Great recipes. Will buy your book soon to give support. Your style of recipes give me ideas to implement or compliments my urban/ital/ soul food / Indian style of cooking. It would be real nice to see a meal of some sort from start to finish—measuring the spices and exact visible cook time. Lol um I know that’s not possible. Appreciate ya much.

  12. RAMZAN ALI says:

    Your fried bodi was Delicious. I will try this cabbage tomorrow. Thank you.

  13. Tangela says:

    Simple and delicious! My new favorite way to eat cabbage. This is the second recipe I tried from your site, and I can’t wait to try more.

  14. Tangela says:

    Simple and delicious! My new favorite way to eat cabbage. Thid is the second recipe I tried from your site, and I can’t wait to try more.

  15. Kristen says:

    Thank you for this recipe
    It worked great and I added it to my roti


  1. […] I’d like to make Curry Cabbage & Onion-Stuffed Flat […]

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