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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Spiced Cabbage & Feta

Spiced Cabbage & Feta

Recipe Box: https://foodgarden.com.au/a/bundles/recipe-box:-spiced-cabbage-&-feta-16h9

1/2 small (1/4 large) cabbage (about 800g / 28oz)
3-4 teaspoons curry powder
1-2 teaspoons soy sauce
200 g (7oz) feta, crumbled
100 g (3.5oz) roast almonds or other nuts
1 bunch parsley or coriander (cilantro) optional

Slice cabbage into ribbons about 1cm (1/2in) thick. Heat a large saucepan on medium-high heat. Add a generous glug of oil and pile the cabbage into the pot.

Add a splash of water and cover with a lid.

Cook with the lid on for 5-10 minutes stirring every now and then. If it starts to burn add another few tablespoons water and reduce the heat to medium.

When the cabbage is no longer crunchy and like cooked pasta, add the curry powder and stir well. Cook for another minute or so until you can smell the curry aromas.

Remove from the heat and stir in soy sauce. Add crumbled feta. Taste and season with more soy or some salt if needed.

Divide warm cabbage between two bowls. Top with nuts and fresh herbs (if using). Enjoy the comforting goodness

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