Recipe: Fake Wannabe Somewhat Cabbage, Potato and Ground Beef Curry (or FWSCPGBC)

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I was making coleslaw and still had a half a cabbage head left so I thought I would make a hot dish with it. I had already made Korean cuisine-inspired pork cabbage wraps, so I wanted to make something different, in this case, a soupy faux-curry dish. It didn’t exactly start out as a curry-ish dish, but instead I wanted to make a basic cabbage and beef stew. I was going to make dumplings with it, but instead I ended up toasting up a flour tortilla and eating some of it with some cream cheese, and fire sauce from Taco Bell. It reminded me a bit of a dish an Indian woman had prepared me and the tortilla is actually an acceptable substitute for naan bread when you just can’t get a hold of any or don’t feel like baking your own. I had a few servings of the stew this way, then I put it in the fridge to eat the next day. Since I didn’t want to eat the same thing again, I decided to turn it into a pseudo curry, which actually works quite well especially because the cabbage at this point had become almost part of the soup.

Note: If you want to reduce the calories from fat, you can allow this dish to cool in the pot, let the meat fat solidify and scoop it up with a spoon. Or you can render the fat from the meat beforehand by frying it up in a pan and draining it (you can save the fat for other dishes). You may also eat this dish with dumplings or rice.

What you will need…

• A pound of ground beef (or whatever protein you would like).

• 1 onion and 2 cloves of garlic.

• Herbs, spices, curry mix (I like to try different herb combinations, in this case I used thyme, rosemary, chili and a curry powder mix).

• Half a head of cabbage.

• Two medium sized potatoes.

• Sour cream or yogurt.

• A tablespoon of vinegar (caper vinegar can be used).

How to prepare…

1. Slice the cabbage into strips and chop the onions and garlic.
2. Add to a slow cooker (or pot) with the ground beef.
3. Add enough water to cover 3/4 of the contents in the pot.
4. Add the curry mix (and whatever other herbs you want) to taste.
5. Add the vinegar and slow cook for at least two hours. The longer it cooks the softer the ingredients become — it depends on your texture preference.
6. Dish out, top with sour cream or yogurt, garnish with chives, capers or even roasted nuts.
7. Enjoy!

Tip: This dish also works well with with a toasted flour tortilla, or if you have it, naan bread. If you are going to use a tortilla, the best kind for a soupy dish like this is a tortilla that is a bit chewy like Guerrero. I like to toast them up where they’re a bit crunchy and puffed up.

Note: I may not post as many reviews/recipes this week because I’m working on two animation projects, though hopefully will be finished by Tuesday. Thanks to everyone who has been keeping up with my blog. I hit 100 views in one day yesterday which I didn’t expect, so thank you to The Impulsive Buy for linking me on one of their pages!