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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. Its delicious, its flavorful, and its 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 thats just an obscene amount, so Ive recreated this recipe numerous times using only 2 tablespoons of light butter. Since youre 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 hasnt 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; itll be very, very hot. Traditional curry is reasonably spicy, but its not overwhelming. If you switch the curry recommended out with another, I cant advise as to how your dish will turn out.
You can find the recipe on my blog: http://shannonslifestyle.blogspot.com/2013/11/jamaican-stewed-curry-cabbage.html