Recipe ideas come to me in lots of different ways. This one was slowly, piece by piece. Originally I was going to make curried delicata squash (maybe I still will someday), but I decided to use cabbage instead. The idea reminded me a bit of an Ethiopian cabbage dish.
Instead of chopping the cabbage up, Ethiopian-style, I decided to cook it in wedges so it'd be tender on the inside, but have a bit of char on the outside.
Once I had decided on the cabbage wedges, I was brainstorming what would taste good with it. As it turns out, caramelized onions are delicious with everything. And for a pop of sweetness and a bit of crunch I added dried cranberries and chopped almonds. All of these items come together in a complex but perfect bite. A good curry powder has all of those warm fall spices like cinnamon and ginger, so this is the perfect side this fall.
I created this recipe for Edible Baja Arizona magazine, so click the button below to head to their website for the complete recipe. Or, Pin the photo below so you remember to make this later!