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Stir-Fried Cabbage and Bacon in Curry Butter Sauce

Serves 2

© by Laura Edwards



Curry is so popular in Japan that the flavour frequently works its way into other dishes. It lends a warming, aromatic character to fried chicken, mashed potato croquettes or simple stir-fries like this one, which also features the always-delicious combination of cabbage, bacon and butter.


  • Streaky Bacon 4 slices, cut into 1 inch chunks
  • Onion 1/2, thinly sliced
  • Sweetheart (Hispi) Cabbage ½, cored and coarsely chopped
  • Mild Curry Powder 1 heaped Tbs
  • Butter 1 oz
  • Chicken Stock ⅔ cup (from a cube is fine)
  • Water a splash
  • Oil 1 Tbs
  • Salt to taste

Cook It

  1. Heat the oil in a large frying pan (skillet) or wok over a medium–high heat, then add the bacon and onions. Fry for about 5 minutes until lightly browned. Add the cabbage, curry powder and butter and continue to stir-fry for about 5 minutes until the cabbage has begun to wilt, then add the chicken stock and water, increase the heat to high and boil rapidly for about 5 minutes until the cabbage has softened and the liquid has reduced to a saucy consistency. Taste and add salt as needed – how much to add will depend entirely on what kind of stock you’ve used. Serve piping hot.

Test kitchen note: Regular green cabbage works fine in this recipe.

Excerpted from Your Home Izakaya: Fun and Simple Recipes Inspired by the Drinking-and-Dining Dens of Japan by Tim Anderson © 2021 Reproduced by permission of Hardie Grant. All rights reserved.

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