White cabbage curry
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Cabbage curry - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium-sized head of white cabbage
- 1/2 cup water
- 2 tbsp (30 g) butter
- 3 large onions, coarsely chopped
- 1 tbsp. wheat flour
- 1 tbsp hot Madras curry powder
- 1/2 cup milk
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Cooking the dish according to the recipe:
- Cut the cabbage into 2.5 cm slices and separate the leaves into pieces.
Place the cabbage in a heavy skillet, add water, and cook, covered, over medium heat for 20 minutes, until tender. While the cabbage is simmering, melt the butter in a second skillet and sauté the onion until translucent. Add the flour and curry powder and stir well.
Cook for 2-3 minutes, then add the milk and continue cooking until the sauce is smooth. When the cabbage is done, strain it and place it on a serving platter. Drizzle with the curry sauce and serve hot.
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