Cabbage is another one of those vegetables mom could never get us to eat, unless it was in chow mein or if she added leftover stewed meats to it. However these days you can always find cabbage in our crisper in the fridge as I add it to many dishes I prepare. Especially if I’m trying to ‘stretch’ a dish to feed more people. With left-over stewed chicken in the fridge, I thought this would be an excellent time to share the curry cabbage with stewed chicken mom would bribe us into eating cabbage when we were kids.
If you’re new to the website and don’t know what ‘Stewed chicken” is, see: Tasty Trinidad style stew chicken recipe.
You’ll Need…
1 medium cabbage (shredded)
1 small onion
4 cloves garlic
3/4 teaspoon salt
2 tablespoon curry powder (your fav)
2 tablespoon veg oil
1/4 scotch bonnet pepper
1/4 teaspoon black pepper
* left over stewed chicken
Notes: I used a Caribbean made Madras curry powder in making this dish , but you’re free to use your favorite kind. This dish is just as delicious if you choose not to add any meats and have it fully vegetarian.
Shred the cabbage, crush the garlic, dice the onion and slice the scotch bonnet pepper (don’t use any of the seeds of the pepper or it will be very spicy). Then heat the oil on a medium flame and add the garlic and onion. Turn the heat down to low and allow this to slowly cook for 3-5 minutes.
With you heat still on low, add the curry powder and black pepper and mix around. Cook for another 3-4 minutes.. basically we’re toasting the curry powder to release all the flavors of the spices. It will go darker and grainy.
Turn the heat up to medium and start adding the cabbage, it will wilt as it cooks in the event you find that your pan is crowded. Add the scotch bonnet pepper and salt.
Turn the heat down to med-low, cover the pot and let it go for about 7 minutes or so. Stir a couple times during this cooking period.
Remove the lid (here is where you’ll personalize it a bit) and taste for salt and see if the texture is close to how you like it. Add the pieces of leftover stewed chicken, stir and turn up the heat to burn off any excess liquid (about 3-4 minutes).
For a little flair I added some chopped cherry tomatoes at the end. This is a wonderful side dish and goes well with rice or roti and is excellent on sandwiches.
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Based on 7 Review(s)
You are the recipe genius! Amazing! Thank you!
I have made this many times with cooked meats and smoked peppered mackerel.
The family love it.
Thanks for this quick recipe I actually made the dish from start cooked some stew chicken separately prepared the cabbage tossed together served over some warm steamed rice my family was asking for seconds.
Stumbled upon this recipe whilst looking to use some leftover chicken, it was just plain old roast chicken, so I tossed it in hot chilli sauce and left in the fridge for a while. I followed the rest of your recipe and threw in some yellow bell pepper then added my chicken, It was fantastic. I had never even heard of cabbage curry (not a common dish in Scotland), I’m making it again tonight, look forward to trying some of your other recipes, thanks.
Made this dish Chris you rock
Made this dish Chris you rock……
I also miss the Island cooking. I am married to an American. I cooked this one Sunday for her and she almost ate the hold pot. For what little I had left, it tasted very very very very goooooood.
Thanks for the recipe Chris will be trying this soon yuh don knw
Man where have you been or should I say Where have I been…Props to you Brother…from Boston..love your recipes..helps me cook better then my wife…..
I miss getting Caribbean food from Staten Island Ny- my hubby’s hometown. So you have me inspiration to learn how to cook these favorites of ours!! Love all your recipes!!! Keep them coming!! 😉 The Wilson Family-Chesapeake, Va
I wanted to know the type of curry seasoning to get because the ones I use don’t taste like real curry
I’d recommend any of the madras blends coming out of Trinidad and Tobago.