A really tasty side dish, this recipe is an oldie but a goodie from my mum’s recipe collection. I tend to make this number when I have leftover breadcrumbs and cabbage to use up in the fridge. I must admit that it’s not the most attractive of all side dishes however anyone who tries it requests the recipe so it must be pretty darn good. The curry is very mild so this dish is quite suitable for children. I usually serve mine alongside steak or sausages but it really does go well with any meats and another vegetable or two to give the overall family meal some color and balance.
Ingredients (Serves 4)
- 1/2 a small cabbage finely shredded and chopped
- 1 onion chopped
- 45 g (2 oz) packet chicken noodle soup
- 1 Tbsp. cornflour
- 1 cup (240 ml) milk
- 1 cup (240 ml) thickened cream
- 2 tsp curry powder
- 1/2 cup (30 g) fresh breadcrumbs
- Preheat the oven to 180C/355F. Lightly grease a shallow baking dish (about 8 cup capacity).
- Place the cabbage, onion, soup and 1 cup of water into a shallow pan and stir so that it’s all mixed well and there are no lumps in the soup mix. Bring the mixture to the boil then reduce heat and simmer for 3-4 minutes or until the cabbage is soft. Remove from heat and transfer the cabbage mix to the baking dish.
- Blend the cornflour with a tablespoon of the milk and then place into a pan with the remaining milk, cream and curry powder. Stir well with a whisk until the mixture has thickened slightly.
- Pour the sauce over the cabbage and top with breadcrumbs.
- Bake for around 20 minutes or until bubbling and cooked through.
- This entire dish can be made ahead earlier in the day and baked when you need it.
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