Spiced Cabbage & Feta

Spiced Cabbage & Feta

I can’t tell you how much I adore cabbage these days. It’s seriously one of my favourite things to eat.



And while it’s amazing raw in salads and coleslaw, it’s hard to go past a big bowl of soft spiced cabbage spiked with salty feta.


Beats pasta any day.


And it’s much quicker than good old spaghetti or penne too!


Plus cabbage lasts in the fridge for weeks and weeks. So this is practically a pantry recipe.


I always have a cabbage in the fridge so know I can pull together a comforting dinner whenever I need a backup plan ?

Course Dinner
Cuisine Indian, modern
Keyword almonds, cabbage, feta, low carb, simple, vegetarian, whole foods
Total Time 30 minutes
Servings 2

Ingredients

  • 1/2 small (1/4 large) cabbage (about 800g / 28oz)
  • 3-4 teaspoons curry powder
  • 1-2 teaspoons soy sauce
  • 200 g (7oz) feta, crumbled
  • 100 g (3.5oz) roast almonds or other nuts
  • 1 bunch parsley or coriander (cilantro) optional

Instructions

  1. Slice cabbage into ribbons about 1cm (1/2in) thick. Heat a large saucepan on a medium high heat. Add a generous glug of oil and pile the cabbage into the pot. Add a splash of water and cover with a lid.
  2. Cook with the lid on for 5-10 minutes stirring every now and then. If it starts to burn add another few tablespoons water and reduce the heat to medium.
  3. When the cabbage is no longer crunchy and like cooked pasta, add the curry powder and stir well. Cook for another minute or so until you can smell the curry aromas.
  4. Remove from the heat and stir in soy sauce. Add crumbled feta. Taste and season with more soy or some salt if needed.
  5. Divide warm cabbage between two bowls. Top with nuts and fresh herbs (if using). Enjoy the comforting goodness

Recipe Video

NET CARBS: 21g / serve
WINE MATCH: A crisp riesling or cold beer.

Variations & Substitutions

keto / ultra low carb – replace half the cabbage with baby spinach leaves (just stir in at the end) OR replace all the cabbage with chard / spinach / other leafy greens. And use macadamias as your nuts.

dairy-free – replace feta with bacon, cooked chicken, cooked chickpeas or eggs. If using eggs just cook for an extra minute, stirring until the egg is just set and looks like little cheesey curds.

different cheese – golden pan fried cubes of halloumi are worth getting another pot dirty! Or use soft goats cheese, labneh or shaved parmesan.

more substantial (carb lovers) – cooked pasta, roast veg (sweet potato is fab) or serve with warm pita.

more substantial (low carb) – add some eggs, extra nuts, chunks of avocado or serve with some mayo.

Low FODMAP – use macadamias instead of the almonds. And replace 1/2 the cabbage with baby spinach.

family-friendly / different spice – use a mild curry powder or try a mix of ground cumin, coriander and smoked paprika.

different vegetables – kale, spinach, silverbeet, chard or collard greens are all great. Roast veg are lovely with the curry and feta. If you want to use cauliflower or broccoli best to boil them until tender and drain before sauteing in the oil and curry powder. If you have time soften an onion before you cook the cabbage for extra depth of flavour.

different protein – eggs cooked into the cabbage are amazing! Also see the different cheese ideas. Crumbled sausages or minced meat can also work (be prepared to add more soy and curry powder though).

Prepare Ahead

Yes! Just cook as per the recipe but keep the herbs and nuts separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil then finish with the herbs and nuts.

Spiced Cabbage & Feta

Have fun in the kitchen!

With love,
Jules x

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11 Comments

  • If I left out the soy sauce would I need to add some other liquid and what would you recommend? Soy sauce and feta in one dish would be way too salty for me. Otherwise can’t wait to try it!

    • Just leave it out AK.
      If you’re not big on salt, then the feta and spice should be enough to season. If you try it and think it needs something else add a splash of lemon juice or apple cider vinegar to lift it.
      Jx

  • I can’t wait to try this recipe! I’ve only recently heard of someone who regularly substitutes pasta with cabbage so this post is perfectly timed!

  • Hi Jules

    I love your substitution of cabbage for pasta. Much ‘meatier’ than zucchini. I’ll have to try this recipe too as there is usually feta in my fridge.

  • Hi Jules,

    The cabbage and feta were delicious – I made it as written and we loved it.
    A great recipe – thanks so much!

  • This recipe was great! Easy to make when you get home exhausted from work. I added some green beans and also some baby spinach that was on its way out.. very yummy! I just love your recipes Jules because they are the perfect combination of easy+healthy +yummy!

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