Indonesian Curried Cabbage

Indonesian Curried Cabbage

Joan Wagner Teller

"For a less spicy version, cut down on the curry powder. Serve over hot boiled rice."
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29 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet.
  2. Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.

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Read all reviews 2
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I followed this recipe exactly. I used Sweet Mango Chutney. If I was to make it again I would try Hot Mango Chutney to add more flavor. It was a touch on the bland side. Definitely need to add s...

3.9.16 I bought the smallest head of cabbage I could find, but maybe it still was too big because all of a sudden, the cabbage was taking over everything (used about 3/4 of the head). Started ...

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