Indonesian Curried Cabbage


For a less spicy version, cut down on the curry powder. Serve over hot boiled rice.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 1 teaspoon vegetable oil, or as needed

  • ¾ pound lean ground beef

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 2 teaspoons curry powder

  • 1 small head cabbage, shredded

  • 2 tablespoons ketchup

  • 2 teaspoons mango chutney

  • 1 teaspoon salt, or to taste

  • 1 tablespoon water, or as needed


  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. Sprinkle on a little water to prevent burning, but not enough to make the curry wet.

  3. Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.

Nutrition Facts (per serving)

265 Calories
14g Fat
20g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 265
% Daily Value *
Total Fat 14g 17%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 775mg 34%
Total Carbohydrate 20g 7%
Dietary Fiber 6g 21%
Total Sugars 10g
Protein 18g
Vitamin C 71mg 355%
Calcium 99mg 8%
Iron 3mg 15%
Potassium 618mg 13%

* 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.