Caribbean Curry Cabbage

6 standard portions

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Ingredients

• 2½ tbsp olive oil
• 1½ tbsp curry powder
• 1 small onion (chopped)
• 2 scallion (sliced)
• 4 garlic cloves (minced)
• 2 tomatoes (chopped)
• ¼-½ scotch bonnet (chopped, optional)
• 1½ tbsp all purpose seasoning
• 2 tsp paprika
• ½ tsp cumin
• 1½ tsp onion granules
• 1½ tsp garlic granules
• 1 red bell pepper (sliced)
• ½ large white cabbage (sliced)
• 6 sprigs of thyme
• ⅓ cup water ((have more on standby, if needed))
• ½ tsp extra curry powder
• black pepper and pink salt to taste

Method

1. Heat the olive oil in a large non stick frying pan on medium heat.
2. Add the curry powder and "burn" (cook) the curry for about one minute.
3. Add the onion, scallion, garlic, tomato, scotch bonnet and cook until soft and tender.
4. Add the spices - all purpose seasoning, cumin, onion and garlic granules and stir.
5. Add the red bell pepper, white cabbage and thyme.
6. Pour the water into the pan then give everything a stir to combine with the curry-tomato mixture (the volume of the cabbage will reduce as it steams).
7. Add another ½ tsp of curry powder.
8. Put the lid on and reduce the heat to medium low.
9. Let the cabbage steam until your desired texture, stirring occasionally and adding a splash of water if needed (for crunchy cabbage steam for 10-15 minutes, very soft cabbage steam for 20-30 minutes).
10. After the given time, remove the lid.
11. Sprinkle in some black pepper and pink salt to taste.