Main Course
Cabbage Curry with Potato (Burmese-Inspired)
Original name: Cabbage Curry with Potato
About this dish
Cabbage curry with potato is a humble yet deeply satisfying dish that appears in many Burmese home kitchens, especially in the cooler months when cabbage is sweet and plentiful. In this version, shredded cabbage and chunks of potato simmer in a turmeric-scented base with onion, garlic, and tomato, finished with a whisper of fish sauce or salt and a drizzle of oil that carries the aroma of the spices.
The result is a gentle, warming curry that pairs beautifully with steamed rice, and like many Burmese curries, it tastes even better the next day. It is simple, economical, and quietly delicious—a true everyday comfort.
Ingredients
UK and US measurements are both included for every recipe.
Green cabbage, finely shredded
vegetable500 g
Imperial measurement: 1 medium head (about 1.5 lb)
Potatoes, peeled and cut into 1-inch chunks
vegetable300 g
Imperial measurement: 2 medium (about 10 oz)
Yellow onion, finely chopped
vegetable1 medium
Garlic cloves, minced
vegetable3 cloves
Ripe tomato, chopped
vegetable1 large
Ground turmeric
spice1 tsp
Vegetable oil
fat2 tbsp
Fish sauce (or soy sauce for vegan)
seasoning1 tbsp
Salt
seasoning1/2 tsp
Water
liquid250 ml
Imperial measurement: 1 cup
Fresh cilantro, chopped (for garnish)
herb2 tbsp
Method
Prepare the ingredients
PT10MShred the cabbage finely, peel and cut the potatoes into 1-inch chunks, and chop the onion, garlic, and tomato.
Sauté the aromatics
PT4MHeat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Bloom the spices
PT1MStir in the turmeric powder and cook for 30 seconds, allowing it to coat the onions and release its aroma.
Add tomato and potato
PT3MAdd the chopped tomato and cook until it breaks down and becomes saucy, about 2 minutes. Then add the potato chunks and stir to combine.
Simmer the curry
PT10MPour in the water and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the potatoes are just tender.
Add cabbage and finish
PT7MStir in the shredded cabbage and fish sauce (or soy sauce). Cover and cook for another 5–7 minutes until the cabbage is wilted but still holds some texture. Taste and adjust seasoning.
Garnish and serve
PT1MRemove from heat. Garnish with fresh cilantro if desired. Serve hot with steamed rice.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons
Nutrition facts
Tips
- For a deeper, more authentic flavour, let the curry rest for 10 minutes off the heat before serving, the spices will meld and the cabbage will absorb the seasonings.
- If you prefer a thicker curry, remove the lid during the last few minutes of cooking to allow some liquid to evaporate.
- To make this dish vegan, simply replace the fish sauce with light soy sauce or a pinch of salt.
- Feel free to add a handful of frozen peas or green beans in the last 5 minutes of cooking for extra colour and nutrition.
Serving suggestions
- Serve with steamed jasmine rice or Burmese-style rice.
- Pair with a side of pickled vegetables or a fresh salad for a complete meal.
- Enjoy as a light lunch on its own with crusty bread.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.