Monday, 19 September 2011

Yellow Curry Cabbage with Mushrooms

At the weekend, I greedily picked up one of the biggest cabbages I'd ever seen in my life.  It was enormous, in fact it was bigger than my head - really.  I turned to and said this is going to make at least four different meals this week, if not six; and its not all going to be coleslaw

Here is the first cabbage recipe of the week: Yellow Curry Cabbage.
I don't often dabble in the melllower yellow Thai curry, limiting myself often to the spicier red and green variety, but when I saw a recipe for Yellow Curry Cabbage in one of my much neglected cookbooks, I knew it was going to be one of the recipes we would be indulging in during the week, plus it was an excellent opportuntiy to cook up some of that big head of cabbage. 
Its very autumnal looking: fading green from the edamame beans, and the bronze brown shine coming from both the cabbage and the mushrooms.  The author Nancie McDermott writes 'make this satisfying winter vegetable braise on a blustery day while dreaming of a rainbow of produce in your garden'.  I have to agree, it certainly is perfect for a Scottish blustery day.  I am submitting this to Andrea of My Kitchen, My World who is hosting Septembers Destination Thailand.  I am also linking it to Meatless (Vegan) Monday#34 hosted by Veggie Converter.

Yellow Curry Cabbage with Mushrooms and Edamame Beans
Serves 4
2 tablespoons vegetable oil
2 - 4 cloves garlic, crushed
1 large onion, finely sliced
1 small cabbage, core removed and finely sliced
250g chestnut mushrooms, sliced
2 - 3 tablespoons Yellow Curry Paste
60ml water
1 teaspoon Tamari or soy sauce
Salt to taste
100g edamame beans or peas
Salt to taste
Heat a wide pan with a tight fitting lid over medium heat.  Add the oil, garlic and onions and cook until soft, then add in the cabbage and cook until the cabbage begins to wilt, then stir in the mushrooms and the yellow curry paste, water, Tamari or soy and salt to taste.  Cover and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.  Add the edamame beans or peas, stir and cook for a couple of minutes before serving with plain white rice. Recipe adapted from Real Vegetarian Thai by Nancie McDermott.  You can find the original version here.


  1. Look so good. Made me hungry. I am off to the kitchen now.

  2. Oh this looks so yummy!

  3. Thanks Malay-Kadazan girl.

    Thanks Lela.

  4. Shaheen,
    Cabbage is one of my favorite veggies. I don't cook much with mushrooms, but I will have to try your recipe. It recipe sounds delicious. I have a few of my own recipes with cabbage too.

    Peace :)

  5. That looks lovely and I adore cabbage, especially Savoy cabbage....anything curried gets my vote too!

  6. Thanks Chandra.
    I hasve to admit that cabbage is not one of my fave veg, and often features as a side dish, so for me this was a nice change. I do hope yu get round to making it.

    Thanks Karen.
    I think you'll like this.

  7. Those huge cabbages can really bug me, too... so many meals but cabbage can be quite versatile, depending on the spices. This looks very tempting the next time I have a cabbage waiting to be used. :)

  8. An amazing job of making me want to try and eat cabbage. After a childhood of dinner table battles my Mother would love to hear me say I'm going to give this a go. I adore mushrooms anyway.
    By the way thanks for your help and encouragement for the conversion table - I got there in the end ;D

  9. Btw, if you still have your vegan chorizo, this is a fabulous cabbage recipe:

  10. I am currently obsessed with edamame beans :) I rarely cook with cabbage though, so I'm pleased to see a new recipe / dish to try.

    Your photos are gorgeous, too!

  11. I love cabbage too! brilliant recipes. The problem with growing wonderful, huge veggies is that you have to eat them before they go off! Some great ideas here.

  12. Thanks Janet.
    I never did like cabbage as it was always a side dish, but now - Oh I have to admit, I'm looking forward to being experimental with the huge cabbage :)

    Thanks Neesie Natters.
    If this has tempted you to try and eat cabbage - wait for the other recipes to appear on my blog, you are going to like my Creamy Cabbage Pie - well I hope.
    I'm so pleased you taking time over the conversion table eventually got sorted. If I do up-date or change it in the future. I will be sure to let you know ;D

    Thanks Janet - I don't have any more vegan chorizo sausages at the mo, but have taken a look at the link and will keep it in mind.

  13. Oh Kari, I am glad this recipe has pleased you. The original recipe had peas, but I thought edamame beans - why not and it was fine.

    I will pass on your photo compliment to my husband, he's been playing a lot with the camera; and i am the food stylist - what a couple, eh!

    Thank you so much Matron.
    Its always fab to hear from you.
    And I'm so pleased that the recipes are inviting too.

  14. Hello, Shaneen! Thank you for choosing this recipe from my cookbook, "Real Vegetarian Thai", and for featuring it so beautifully on your blog. I was so distracted by the gorgeous chocolate pear crown cake (like that name best!) that I almost missed this post. But I made it here; I will go back there for dessert! You do a wonderful job of presenting food and cooking with your words and images, and I'm grateful to be featured here. All good wishes, looking forward to staying in touch with you in your A2K blog.

  15. Thank you so, so much Nancie McDermott.

    For humbling me with you visit. Its a real pleasure to hear from you and for your wonderful comment that is most appreciated.

    I've bookmarked a few more recipes from your cookbook, "Real Vegetarian Thai", and hope to be sharing the dishes and making mouths water. Hopefully I will be able to encourage people to pick up the book too!

    Once again, thank you.

  16. Your cabbage recipes are enticing, Shaheen. I have a big ol' head of cabbage I picked that is begging to be used. I am now inspired.

  17. Thank you Barbara GF.
    I' look forward so coming by and seeing what you've made with your big ol' head of cabbage:)
    Hope your well.


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