Yellow Curry Cabbage with Mushrooms

At the weekend, I greedily picked up one of the biggest cabbages I'd ever seen in my life.  It was enormous, in fact it was bigger than my head - really.  I turned to and said this is going to make at least four different meals this week, if not six; and its not all going to be coleslaw. 

Here is the first cabbage recipe of the week: Yellow Curry Cabbage.
I don't often dabble in the melllower yellow Thai curry, limiting myself often to the spicier red and green variety, but when I saw a recipe for Yellow Curry Cabbage in one of my much neglected cookbooks, I knew it was going to be one of the recipes we would be indulging in during the week, plus it was an excellent opportuntiy to cook up some of that big head of cabbage. 
Its very autumnal looking: fading green from the edamame beans, and the bronze brown shine coming from both the cabbage and the mushrooms.  The author Nancie McDermott writes 'make this satisfying winter vegetable braise on a blustery day while dreaming of a rainbow of produce in your garden'.  I have to agree, it certainly is perfect for a Scottish blustery day.  I am submitting this to Andrea of My Kitchen, My World who is hosting Septembers Destination Thailand.  I am also linking it to Meatless (Vegan) Monday#34 hosted by Veggie Converter.

Yellow Curry Cabbage with Mushrooms and Edamame Beans
Serves 4
Ingredients
2 tablespoons vegetable oil
2 - 4 cloves garlic, crushed
1 large onion, finely sliced
1 small cabbage, core removed and finely sliced
250g chestnut mushrooms, sliced
2 - 3 tablespoons Yellow Curry Paste
60ml water
1 teaspoon Tamari or soy sauce
Salt to taste
100g edamame beans or peas
Salt to taste
Method
Heat a wide pan with a tight fitting lid over medium heat.  Add the oil, garlic and onions and cook until soft, then add in the cabbage and cook until the cabbage begins to wilt, then stir in the mushrooms and the yellow curry paste, water, Tamari or soy and salt to taste.  Cover and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.  Add the edamame beans or peas, stir and cook for a couple of minutes before serving with plain white rice. Recipe adapted from Real Vegetarian Thai by Nancie McDermott.  You can find the original version here.