This is inspired by an oceanside lunch I had at Miss Edith’s, an open-air restaurant in Cahuita, Costa Rica. When I asked our server if I could buy the seasoning that was used, I just got a laugh. The kind of laugh that made me suspect it was a mix of curry powder and seasoned salt. Here is the approximation I came up with. At Miss Edith’s this was served with rice.
Ingredients:
2 cloves garlic, pressed
1 medium onion, thinly sliced
3-4 cups of cabbage, thinly sliced
any other thinly sliced vegetables you like: zucchini, carrot, red pepper…
1 tablespoon curry powder
1 teaspoon paprika
Salt to taste
1 cup vegetable broth
Directions:
Prep a frying plan with non-stick spray. Over medium high heat, add garlic until it begins to brown, add onions and cook 5 minutes or until they become translucent. Add the rest of the vegetables, broth, curry powder and paprika. Cook for about 10 minutes, or until the vegetables are to your preference of softness. Season to taste with additional curry powder, paprika, salt and/or pepper. I had some Penzy’s jerk seasoning that I added to good effect as well. Serve immediately.
