I'm in Russia, and I need to use up 3/4 of a head of cabbage before it goes bad. Several days ago I had bought some curry powder for this purpose, so here's what I threw together.

Ingredients

• 3/4 head of cabbage, chopped
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 heaping tablespoon of curry powder
• 1 tbsp of sugar
• water
• salt
• sunflower oil

I sauteed the onions in sunflower oil until soft. Added the curry powder, cooked it a minute. Added the garlic, cooked it a minute. Added the cabbage, mixed it all up, then added enough water to not quite cover the cabbage and let it simmer until the cabbage was soft. Added some salt. Tasted it. Kind of bland because I had only used water, not chicken broth. Hm. How can I make this better? So I added a tablespoon of sugar. Wow. Now I have a slightly sweet curried cabbage. Pretty tasty.

Adding some tomato paste wouldn't be a bad idea. Could probably leave the sugar out in that case.

I have yet to see chicken stock sold in Russia stores, but I was thinking this would turn out well if I took half a kilo of ground chicken, sauteed the onions with it, then did everything else minus the sugar. I bet that would turn out pretty good.

2016-01-30: Today I wanted to make curried cabbage again. This time it is a completely different approach.

Ingredients

• Vegetable oil
• 1 medium onion, chopped
• 3 cloves of garlic, crushed
• 1 tbsp of Mae Ploy green curry paste (available at Asian markets)
• Water
• 1/2 head of cabbage, chopped

Method

1. Pour in almost enough vegetable oil to cover the bottom of the frying pan. Add onions. Saute till almost soft
2. Add garlic. Saute a minute or two.
3. Add curry paste. Saute a minute or two so the flavor infuses the oil.
4. Add enough water to slightly cover the bottom of the frying pan.
5. Add the cabbage. Cover. Stir every once in a while until soft.

This stuff rocked.