Curried cabbage with beef

This was based off a curried potato and beef dish that my Uncle made the other day. It’s not an actual curry but instead has lots of curry powder in it. Personally, I love the taste of curry powder. I add it to anything that I can and with a little bit of soy sauce…YUM!

Curried foods in my family are very popular, although my mom greatly dislikes even the word “spice” it’s still popular altogether. I may like sweet curries, but I love a nice hearty and robust curried potato with peas and some carrots. My grandma use to make this all the time with chicken and it was AMAZING!

I used beef this time but it still tasted just as good, although I wish it were a little more spicy. Either way, I would definitely make this again! Curry powder is one of the “few” commodities that my home is never without- the truth is there are several things my home is without but that’s not relevant to this post. Whether its in vegetables or our noodles, we always like a little bit of curry.

I used a little bit of chicken fat in this recipe because it really enriches the flavor behind the dish. You could of course use ghee or regular oil, but I do not recommend butter.


Curried cabbage with beef


  • 1/2 head cabbage, finely shredded
  • 2 oz. beef cut into thin pieces and marinated in 1 tbsp. light soy sauce + 1 tsp. curry powder
  • 2 tbsp curry powder
  • salt
  • light soy sauce
  • 1 tsp sugar
  • handful of wood ear and shiitake mushrooms soaked, and thinly sliced
  • 1 clove garlic minced
  • 1/4 knob of fresh ginger
  • oil or 1 tsp. chicken fat
  • 1 cup chicken broth


  1. heat some the oil/chicken fat in a pan and make sure it’s hot. add in the beef and stir until cooked all the way through, then add int he garlic and ginger and cook until it begins to pick up some of the brown bits that form in the bottom of the pan. Do not burn those bits or else your dish will turn bitter.
  2. add in the cabbage and curry powder along with a little bit of salt and stir for a few moments then add in about a ladle-full or two of chicken broth and allow to cook covered for 3 minutes. Add the chicken broth a ladle at a time if the cabbage begins to get a bit “dry”
  3. then add in the mushrooms and cook for another 3-5 minutes so that everything is nice and tender. add in a little bit of soy sauce to taste and the sugar.
  4. Serve and enjoy!

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