This is an excellent side dish, and is also quite good over pasta…
1 T vegetable oil
1 1/2 t curry powder, or to taste
1 c thinly sliced onion
4 c shredded green cabbage
1 1/2 t lemon juice or 1 T lime juice
2 T yogurt, sour cream, or heavy cream, plus extra if needed
1. Heat the oil in a large skillet over medium heat. Add the curry powder and cook, stirring, for 30 seconds, until fragrant. Add the onion. Sauté until translucent, about 6 minutes.
2. Add the cabbage. Cook, stirring occasionally, until wilted and soft to the bite, perhaps 10 minutes, depending on the thickness of the cabbage shreds.
3. Remove from heat. Stir in the lemon juice and yogurt or cream until the vegetables are coated. Add more yogurt or cream if you think it is needed. Serve hot or at room temperature.