White Cabbage and Turnip with Curry Paste
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g white cabbae, finely chopped
- 300 g turnip (s), finely chopped
- 1 medium onion (s), finely chopped
- 2 clove (s) garlic, very finely chopped
- 2 teaspoon curry paste, yellow
- 2 teaspoons curry powder
- 1 teaspoon mustard, medium hot
- 2 tablespoon sauce, (teriyaki sauce)
- 3 pinch (s) sugar, brown
- some salt, pepper
- some oil, for frying
- 5 tablespoon water, optional
Print Recipe
Pin Recipe Instructions
- Fry the vegetables in a little oil with the curry paste until the desired cooking point is reached. Add sugar and caramelize lightly. Add the remaining spices, toss and done.
- I like it very firm to the bite. If you like it a little softer, you can add 5 tablespoons of water if you like and cook the whole thing until the water has evaporated.
- The amount of vegetables and spices can be varied depending on your taste.
- Last time I used mustard powder instead of mustard and added a small dash of mirin (Japanese sweet wine) to taste. That was delicious too.
- Tastes warm as a side dish or cooled as a salad.
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