Sautéed Curry Cabbage with carrots, peas and aromatic coconut milk is a Thai-inspired side dish, great for serving alongside just about any main entrée! Make it for friends and family, or meal prep it for lunches and dinners throughout the week!
If you a.) have a head of cabbage in your refrigerator and don’t know what to do with it, b.) are on the prowl for a MEGA flavorful side dish, and/or c.) absolutely love all things curry, then you will go LOONY over this sautéed curry cabbage recipe!
I want to address something off the bat to avoid any confusion.
This isn’t a cabbage curry recipe.
I know…sounds the same. It’s not. Follow me.
Thai Cabbage Curry is an actual thing…think yellow curry chicken but with cabbage. But it’s not this thing.
This thing is just sautéed cabbage with curry flavors all nestled in.
For me, the purpose of this recipe is to infuse sautéed cabbage with delicious aromatic curry flavors, but not to make an actual saucy curry out of it.
Leaving us with a super easy and clean side dish that will surely WOW your taste buds.
It’ll be the talk of your book club!
Let’s talk about ingredients!
Sautéed Curry Cabbage Ingredients:
Vegetables: Onion, Cabbage, garlic, carrots, bell pepper, frozen or canned peas. This combination of veggies makes for a lovely fiesta of texture and color!
Curry Powder: The key ingredient that infuses all the Thai flavors into this flavorfest! Use a good-quality curry powder (they aren’t all created equally! Some have amazing flavor, and some are womp womp. My three favorites are Trader Joe’s, Simply Organic, and the Whole Foods 365 brand.
Depending on your love for curry, adjust the amount shown in the recipe. For a lighter flavor, start small…you can always increase the amount you use if you feel it isn’t flavorful enough.
Coconut Milk: Full-fat canned coconut milk gives a that Thai coconut curry essence. We only use a small amount (remember, we aren’t going for sauce here), so that you get some richness without a lot of added fat.
Sea Salt: This brings everything full circle! Sea salt enhances all of the flavors and ensures you feel like you’re getting a well-rounded palatable experience. Add it to taste!
I will forewarn you: this recipe yields a high volume of food! Ideal for those of you who love leftovers or have guests to feed.
How to Make Sautéed Cabbage:
Heat the avocado oil in a large 12-inch skillet that has deep walls and a lid over medium-high heat.
Add the sliced onion and sauté, stirring occasionally, until the onion begins to brown, about 5 to 8 minutes.
Add the sliced cabbage and cover. At first, this will be a ton of cabbage but after the cabbage steams for a few minutes, it will begin to wilt and become easier to stir.
Cook the cabbage, stirring occasionally, until it has fully wilted, about 15 to 25 minutes. The cabbage will begin to caramelize and turn golden-brown – this is a good thing!
Add the remaining ingredients and stir well. Cook, stirring frequently, until cabbage has reached desired doneness and much of the sauce has evaporated, about another 8 to 10 minutes longer.
Serve curry sautéed cabbage as a side dish with lemon wedges, or add your favorite animal protein to turn it into a main entrée.
Make the recipe paleo and whole30 compliant by omitting the peas. 🙂
I can’t wait for you all to try this easy side dish! It works marvelously with so many main entrees. Plus, you can easily add shrimp or chicken to it if you’re wanting to make a one-pot meal.
Serving Suggestions:
Here are some main entrees that would pair fabulously with this cabbage recipe!
- Basil Crispy Baked Chicken
- Paleo Asian Baked Salmon and Asparagus
- 30-Minute Sesame Ginger Broccoli Beef Stir Fry
- Orange Ginger Grilled Chicken
- Sweet and Sour Pork
Let me know what you think!
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Curry Sautéed Cabbage (Paleo, Vegan, Keto)
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion sliced thinly
- 1 medium head cabbage sliced thinly
- 1 large carrot grated
- ½ red bell pepper finely chopped
- 2 cloves garlic minced
- 1/2 cup full-fat canned coconut milk
- 2 to 3 tsp yellow curry powder to taste
- 1 cup frozen peas
- Sea salt to taste
Instructions
- Heat the avocado oil in a large 12-inch skillet that has deep walls and a lid over medium-high heat.
- Add the sliced onion and sauté, stirring occasionally, until the onion begins to brown, about 5 to 8 minutes.
- Add the sliced cabbage and cover. At first, this will be a ton of cabbage but after the cabbage steams for a few minutes, it will begin to wilt and become easier to stir.
- Cook the cabbage, stirring occasionally, until it has fully wilted, about 15 to 25 minutes. The cabbage will begin to caramelize and turn golden-brown - this is a good thing!
- Add the remaining ingredients and stir well. Cook, stirring frequently, until cabbage has reached desired doneness and much of the sauce has evaporated, about another 8 to 10 minutes longer.
- Serve curry sautéed cabbage as a side dish with lemon wedges, or add your favorite animal protein to turn it into a main entrée.
Nutrition
In your curry sauteed cabbage recipe, can it be made without the coconut milk ? If not please suggest a substitute. Coconut milk, rice milk, almond milk , dairy and all the other milk substitutes are an issue for me. Thank you.
Hi Sam,
I would swap the coconut milk for vegetable broth or chicken broth. It won’t have a creamy flavor, but it will still taste great! I wouldn’t use any other non-dairy milk for a couple of reasons – many of them (particularly almond milk) separate when they get to a boiling point, they won’t thicken up, and they will leave an odd flavor or just turn out watery 🙂 Hope this helps, and hope you enjoy! xoxoxo