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directions. * Heat up 1-2 tsp oil in dutch oven. * Saute onion, celery & garlic til soft. * Add curry powder & star anise, cook 1 minute. * Add Cabbage. * Add 32 oz. chicken broth. * Let the soup boil for 15 minutes. * Lower heat & cover, simmer for 20 minutes or until cabbage reaches a desired consistency.
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Add in the shredded cabbage, sliced celery, curry powder, chopped basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined. Pressure cook. Secure the lid and close the valve by setting it to "Sealing.". With the manual setting, choose high pressure and set the timer to 20 minutes.
Curry Cabbage Healthier Steps
Add the potatoes and about 1/2 teaspoon of salt. Stir to coat the potatoes with salt/oil. Cover the pot and cook the potatoes for about 5-6 minutes. Stir every couple of minutes being sure to scrape the bottom of the pan. When the potatoes begin to turn brown. stir in the onion. Cook until the onion begins to soften, about 2-3 minutes.
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Add the broth or water and bring to a boil. Rinse and drain the canned beans in a colander. Stir in the cabbage and white beans, and bring to a boil again. Cook for about 5 minutes, until the cabbage is tender. Add a bunch of freshly ground pepper. Stir in salt 1/4 tsp at a time until the soup is seasoned well, to taste.
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Let is simmer about 10 minutes on medium low, stirring occasionally. After 10 minutes, add in your sautéed cabbage, splash of fish sauce (optional), ½ tablespoon or so lime juice, and coconut milk. Mix together simmer another 5 to 10 minutes. (See notes for protein options)
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Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally. Add curry powder and soy sauce and continue to stir.
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Add in the curry paste & seasonings and stir together for 2 minutes. Next, add in the drained chickpeas and cabbage and coat with the vegetables and seasoning. Add the coconut milk and vegetable broth. Bring the soup to a simmer and cover with a lid. Set heat to low and allow the soup to simmer for about 20 minutes or until vegetables are soft.
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Heat vegetable oil in a large saucepan over medium heat. Add sliced onion to the pan and cook until it begins to soften, about 4 minutes. Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes. Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
Curry Cabbage Soup
Saute a chopped onion in the wok until soft and before adding the cabbage in. 1 tablespoon urad dal. The urad dal is roasted until golden and adds a nice crunch to the cabbage sabzi. Add it right after the chili peppers and ginger garlic paste and saute until they are a light golden brown before adding the cabbage.
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Add the celery and onion. Allow it to cook down for 3 to 5 minutes. Next, add the cabbage and garlic, and sauté for another 3 to 5 minutes. Next, add the chopped sweet potato, coconut milk, vegetable broth, curry, thyme, and cayenne (optional). Put the heat on medium, and allow the soup to cook for 25 to 30 minutes until the sweet potato is soft.
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Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture. Add the can of tomato sauce, and then using the can, add 4 cans full of water. Add the rice, lemon juice, curry, sugar, salt and pepper and stir well. Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours.
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How to make Cabbage Curry soup. In a soup pot, add the veggies and saute. If you prefer you may add a tsp of salted butter or olive oil, we omitted it; Saute on very low flame till cabbage shovels a bit ; Add the salt and ginger at this stage; When the veggies are 80% done, tip in the stock, the curry / sambhar powder and the black pepper
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Instructions. Heat the avocado oil in a large pot (such as a stock pot or a Dutch oven) over medium heat on the stove top. Add the onion and sauté, stirring occasionally, until softened, about 3 minutes. Add in the ground turkey and use a spatula to break it into small chunks.
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Instructions. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two.
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Add the garlic, curry powder, thyme, and turmeric to the pot. Cook everything for about 1 minute, until the garlic becomes very fragrant. Stir in the cabbage, potato and broth. Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer until the veggies are tender, about 20 to 25 minutes.
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Add yam cubes, cover with lid, and cook, stirring occasionally, until starting to brown, about 7 minutes. Uncover; stir in curry powder, garlic, onion, and chickpeas; and cook another 2 minutes. Pour broth over vegetables and stir in salt. Bring to simmer and stir in cabbage. Cook, stirring occasionally, until cabbage softens, about 2 minutes.
