Just because I am The Dessert Diva does NOT mean that I can’t or don’t cook; I have three men I have to feed after all. Besides, I’m a country girl and good food is my kryptonite… especially at some odd hour of the night after I’ve already decided that I’m going to cook something that my taste buds have determined they no longer want. Sadly, this happens often. Fortunately, I usually come out with some pretty delectable dishes, and this time was no different.
Ten o’clock last Saturday night after having a craving for curry goat about an hour after the butcher shop I needed was already closed, but I couldn’t get the taste for curry out of my mouth. I opted to pack the boys up and head to the store and see what I could come up with. Unfortunately, I have yet to find a recipe for peas and rice that gives me exactly what I want in that at-home Caribbean dish that I’m searching for, but some fried chicken wings with curried cabbage on the side did the trick!
The Husband was at work and I was texting him about my creation and he requested that I have a lot of sauce “just like the Haitians.”
I’m not Haitian. He’s not Haitian, but he went to school in Florida and apparently got spoiled, and since I went on this curry quest of sorts I now had to try and make it into something he remembered that I knew nothing about. I don’t know how close I managed to get, but there wasn’t a drop left on his plate, so I did something right!
– 1 small cabbage, shredded – 2 each: mini sweet yellow, red, and orange peppers, sliced and de-seeded – 1 small sweet onion, chopped – about ¼ cup rendered bacon fat (from about 6 slices) – 4 tablespoons unsalted butter (sorry, I don’t use margarine) – ¼ cup yellow curry powder (more or less to taste) – 2 tablespoons flour – salt and pepper to taste
Cook bacon over medium high heat and remove. To the bacon fat add in butter, chopped onion, peppers, and curry powder. Once butter is melted and onions and peppers begin to soften, add in cabbage and fry, stirring occasionally so as not to burn.
Once the cabbage begins to soften, add water, salt, and pepper and bring to a boil. **Liquid should NOT cover the cabbage** Remove about one-quarter cup of the liquid and add in the flour. Stir until smooth and add back into the pot. Lower heat to simmer until liquid thickens. If you are putting your fried chicken (wings or breast pieces) in with the cabbage, you should do so before you lower the heat. Allow meat to simmer with cabbage and sauce, serve hot over rice (if desired).
Be sure to let me know how yours turned out!