Karrykål med hakket kylling – Nem og sund hverdagsmad

Curried Cabbage with Minced Chicken

Classic cabbage stew with minced chicken and curry – a simple, healthy dish.

Curried cabbage with minced chicken is one of those really simple weeknight dishes I never seem to tire of. It calls for few ingredients, is quick to make and simply tastes very good. In fact, it reminds me a little of the filling in a spring roll – just in an easy, curried version.

Here the dish is made with minced chicken, onion, garlic, curry powder, turmeric and plenty of white cabbage, which is left to simmer in stock until tender. The result is a dish with a lovely curry flavour that feels light, filling and genuinely satisfying all at once.

This is the most basic version, with the ingredient list pared right back to the essentials. But the dish lends itself to variation with whatever vegetables you have in the fridge. Try grated carrots, leeks, spring onions or peppers, for example – they all work really well.

An easy, budget-friendly weeknight dish that is high in fibre and protein – for when dinner should be healthy, filling and uncomplicated.

Karrykål med hakket kylling – Nem og sund hverdagsmad

Curried Cabbage with Minced Chicken

Recipe for classic Danish curried cabbage – a cabbage stew with white cabbage, minced chicken and curry powder.
Rate this recipe — did it taste lovely?
5 from 6 votes
Course: Main course
Cuisine: Danish
Keywords: Easy dinner, Healthy dinner
Total Time: 25 minutes
Change servings4 people
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Ingredients

  • 5-600 g minced chicken
  • 2 onions, sliced
  • 3 cloves garlic, finely chopped
  • 4 tsp curry powder
  • 1 tsp ground turmeric
  • 1 kg white cabbage, finely shredded
  • 100 ml water
  • 1 chicken stock cube
  • 1-2 tsp sugar
  • 1/2 lemon, juice only
  • Salt and freshly ground pepper
  • Oil
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Method

  • Heat a splash of oil in a large saucepan and brown the mince well. Season with salt and freshly ground pepper.
  • Add the onions and garlic and fry until the onions are translucent.
  • Stir in the curry powder and turmeric, then add the cabbage, in a couple of batches if needed. Fry until it starts to soften and collapse slightly.
  • Pour over the stock (the water with the stock cube dissolved in it), put the lid on and cook until the cabbage is tender – but still has some bite. About 10-15 minutes – stir now and then.
  • Season to taste with the sugar and lemon juice – and more salt and freshly ground pepper if needed.

Nutrition

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6 Comments

  1. Laila Søndergaard

    5 stars
    Stærkt vanedannende

  2. Laila Søndergaard

    5 stars
    Kære Dianna,
    Tak for hurtigt svar
    Retten blev lavet til aften, og den smagte fantastisk
    Den bliver lavet mange gange fremover.
    Kh. Laila

  3. Laila Søndergaard

    Kan det passe med en dl vand?

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