1 Tablespoon butter
1 Tablespoon vegetable oil
1 medium onion, chopped
2 Tablespoons of ginger root, minced
2 cloves of garlic, minced
2 celery stalks, thinly sliced
1/2 teaspoon salt
1/2 teaspoon curry powder
1 head of green cabbage, cored, quartered, thinly sliced, and rinsed (GBFood)
1. In a 5-quart Dutch oven melt butter with oil over medium heat. Add onion and cook until tender for 5 minutes Add ginger and garlic; stirring for 30 seconds. Add celery, salt, and curry, and cook for 3 minutes stirring constantly. Add half of cabbage and stir to mix all of the ingredients, then add the rest of the cabbage.
2. Cook, stirring occasionally, until cabbage has wilted, about 5 minutes. Add water and cook, stirring occasionally for 15 minutes, until all or most of the water has evaporated.
3. Remove from heat and transfer to a bowl so that the cabbage doesn't continue to cook. The cabbage should be tender, but not mushy with a mild curry flavor.
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