Jamaican Stewed Curry Cabbage has always been one of my longtime favorite side dishes. Growing up this was a side dish my parents would make occasionally (depending on what exactly we were having) when having Jamaican food for Sunday dinner. It’s delicious, it’s flavorful, and it’s truly simple to make.
My mother would sneak an entire stick of margarine into the bottom of the pan before adding in the cabbage, but I think that’s just an obscene amount, so I’ve recreated this recipe numerous times using only 2 tablespoons of light butter. Since you’re not going after a buttery flavor, it helps stew the cabbage down, but the curry and vegetables truly are what you want to shine through.
This is served best alongside either: rice, rice and beans, or Jamaican dumplings and of course some sort of protein.
I do want to note Jamaican curry powder will stain your hands, your clothes and your bowls. Do not get it on your clothing, or you will have a mustardy colored stain on you garment forever. When storing in the refrigerator, your bowl of choice will develop a yellow hue. I just wanted to note this because whenever serving the dish to someone who hasn’t had it, I give them the “fair warning.”
Please note, Jamaican curry powder is very different from other curry powders on the market. Do not get the spicy; it’ll be very, very hot. Traditional curry is reasonably spicy, but it’s not overwhelming. If you switch the curry recommended out with another, I can’t advise as to how your dish will turn out.
Serves 7. 2 Points Plus Values. Roughly ~2/3 cup serving.
- 2 lb head of cabbage, sliced (core removed)
- 4 carrots, shredded (with potato peeler)
- 1 medium onion, sliced
- 2 tbsp Smart Balance Light Butter
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 1/2 tsp garlic powder
- 2 tbsp Oregano
- 4 tbsp Jamaican curry powder (I recommend a container of Grace Curry powder, seen here)
- 2 tbsp Jamaican meat seasoning (I recommend a container of Grace Chicken Seasoning – seen here)
- 1 cup water, divided
In a large pot, with matching lid, add 2 tablespoons of light butter to the bottom of the pan. Layer in sliced cabbage, onion and carrots.
Place pot over medium heat and add in about ¼ cup of water. Allow the mixture start to cook down, stirring occasionally. Sprinkle with salt and black pepper.
You want to have a small amount of water in the bottom of the pan to keep it from burning/sticking, so as the water evaporates add in ¼ cup of water.
Sprinkle vegetable mixture with garlic, oregano, meat seasoning and curry powder. Stir to combine. Cover and cook on medium low. Stirring occasionally – adding in water as needed.
Dish is done when cabbage is stewed down and softened (roughly 20-25 minutes).