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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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30 m servings 265 cals
Original recipe yields 4 servings

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  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; 13.5 g fat; 19.6 g carbohydrates; 18.1 g protein; 51 mg cholesterol; 774 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 ...

Used a Madagascar curry powder and it missed the spot, next time I'll use a Bombay powder and add some sweet curry powder to balance it out.

Really yummy. Similar to a dish my mum used to make when I was a kid. That means 60 years ago! Only two changes I made were ground turkey (a little healthier) and fruit chutney (was all I could...

This was much sweeter than I anticipated. I added extra curry powder and some cayenne pepper which simply turned it into a sweet heat. If I make this again I'll omit the chutney and ketchup.