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Wilted Curried Cabbage Slaw

Scott Phillips

Yield: Yields 6 cups.

Servings: six to eight.



  • 1/2 cup olive oil
  • 1/2 cup golden raisins (dark are fine too)
  • 2 large shallots (about 2-1/2 oz.), thinly sliced
  • 2 tsp. hot or mild curry powder
  • 1/3 cup cider vinegar
  • 1 small head (about 1-1/2 lb.) Savoy cabbage, quartered, cored, and cut into thin strips
  • Kosher salt and freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 180
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 510
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Protein (g): 2


  •  Pour the olive oil into a 12-inch skillet and stir in the raisins, shallots, and curry powder. Simmer over medium-low heat until the shallots are slightly softened and the curry is fragrant, about 4 minutes. Raise the heat to medium, add the cider vinegar, and bring to a boil. Pile in the cabbage, season with 1 tsp. salt and 1/2 tsp. pepper, and cook, tossing with tongs, until the cabbage starts to wilt and lose some of its volume, about 2 minutes. Remove from the heat, cover loosely with a piece of foil, and let sit until softened and wilted, about 10 minutes. Remove the foil, add the parsley, season with salt and pepper to taste, and mix until well blended.

Serve alongside grilled pork chops.


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