Black Bean Cabbage Curry

I've been having some extra strong cravings for cabbage lately.  We've been eating a ton of it at home, and I even ordered veggie cabbage rolls at a restaurant the other day.  It's a strange thing to crave, but I'm going with it!  I'd say there are a lot worse things I could be eating in excess.

I love to roast green cabbage with some olive oil and sea salt (like this), but the other day something a little spicier was calling to me.  I combined some of my favorite Indian flavors with a jalapeno from our garden to create this cabbage curry dish, and it really hit the spot.

Black Bean Cabbage Curry
Makes 2 large servings

1/2 head green cabbage, chopped
1-2 gloves garlic, minced
1 jalapeno, seeded and diced
1/4 onion, diced
1 cup black beans
1 teaspoon turmeric
1 teaspoon curry powder
Dash of garam masala
Dash of salt and pepper
Water as needed
2 cups cooked brown rice

1. In a large pan, saute the garlic, onion, and jalapeno in a little olive oil over medium heat until slightly brown.
2.  Add cabbage, spices, and a little splash of water if things are starting to stick.
3. Continue to cook, adding water as needed, until cabbage is soft and slightly translucent.
4.  Add black beans and cook until warm.
5. Serve over rice and top with additional sauces/garnishes of your choice (Sriracha, green onions, etc.)

 

Note:  I never really measure my spices out very precisely, so feel free to add more or less depending on your preferences.  I usually just use the sprinkle-and-taste method.

I also made this dish another time, but, instead of using Indian spices, I added lots of fresh lime juice and cilantro.  We wrapped it all up in some whole wheat tortillas, added hot sauce, and had ourselves a little Mexican feast.  It was so good.

Healthy, cheap, easy-to-find, tasty, and versatile - you gotta love cabbage!