Ingredients
- 1 medium head cabbage
- ½ cup water
- 2 tablespoons unsalted butter
- 3 medium onions, coarsely chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon hot Madras curry powder
- ½ teaspoon salt
- ½ cup reduced-fat milk
Directions
Step 1
Cut cabbage in half; remove and discard core. Slice the cabbage into 1-inch strips and place in a Dutch oven or high-sided skillet. Add water, cover and cook over medium heat until fork-tender, about 25 minutes, stirring occasionally.
Step 2
Meanwhile, melt butter in a medium skillet over low heat. Add onions; cook, stirring frequently, until translucent. Add flour, curry powder and salt; stir to mix well. Cook, stirring, until fragrant, 2 to 3 minutes. Add milk and continue to cook, stirring, until the sauce is smooth and slightly thickened, about 5 minutes. When the cabbage is done, drain and transfer to a serving dish. Pour the curry sauce over the cabbage and serve hot.
Nutrition Facts
Serving Size: about 1 cup
Per Serving: 126 calories; fat 5g; cholesterol 12mg; sodium 249mg; carbohydrates 18g; dietary fiber 6g; protein 4g; sugars 10g; saturated fat 3g; vitamin a iu 158IU; potassium 519mg.