1 small green cabbage
75 ml green onions, finely chopped 1/3 cup
50 ml celery, finely chopped 1/4 cup
45 ml butter or margarine 3 tbsp
5 – 10 ml curry powder 1 – 2 tsp
5 ml cornstarch 1 tsp
1 ml salt 1/4 tsp
black pepper
250 ml orange juice 1 cup
1 carrot, thinly sliced
1 red cooking apple, cut into wedges
2 oranges, peeled & sectioned
50 ml chutney 1/4 cup
Remove 4 to 6 outer cabbage leaves; blanch in boiling water until slightly wilted, about 15 seconds. Rinse under cold water; drain well and set aside. Slice remaining cabbage into very thin strips.
In a large skillet over medium-high heat; cook onions and celery in butter for about 3 minutes. Stir in curry powder, cornstarch, salt and pepper; cook, stirring frequently, for 5 minutes. Stir in orange juice, sliced cabbage and carrots. Cover and bring to a boil; reduce heat and cook for 10 minutes. Add apple; cook, stirring, for about 2 minutes. Stir in oranges and chutney; heat thoroughly for about 4 minutes. Serve in large bowl lined with blanched cabbage leaves.
Serves 6